Prep 5 mins
Cook 15 mins
Simple. A good snack or breakfast dish. Serve with a dash of salt or cane or maple syrup. I had these as a child during my summers in Alabama.
- 1 cup white cornmeal
- 1⁄2 teaspoon salt
- 3⁄4 cup boiling water
- 2 teaspoons bacon fat or 2 teaspoons butter or 2 teaspoons oil
- Mix meal and salt into a bowl.
- Add boiling water.
- Stir with spoon and mix well.
- Will form a stiff batter or dough.
- Drop rounded large spoonfuls (tbsp) into hot greased pan.
- Flatten into flat 1/4 inch thick circles.
- Cook until golden brown on each side, turning once, about 2 minutes per side.
- Strain on paper towel.
This is an OLD recipe...I have the same one in a cookbook from 1947.
Well, I've never had anything like this before, but it sounded like a cross between cornbread and pancakes, and since I love both, I thought it sounded great. I did use yellow cornmeal, so that might have made a difference. I found the batter got very thick and crumbly as it waited it's turn to get to the frying pan, and I also needed a lot more butter than 2 tsps. I'm guessing that this was one of those recipes that was wonderful back in the day when we weren't afraid to immerse foods in bacon fat.
I really liked this recipe. These are just like my grandma used to make! I served "Easy and Tasty BBQ Crockpot Chicken" Easy and Tasty Barbecue Chicken Sandwiches in the Crockpot over these. Definately a keeper for me.