Corn Meal Griddle Cakes Recipes

CORNMEAL GRIDDLE CAKES

Steps:

• In a large bowl, whisk together the cornmeal, baking powder, and salt.
• In a second bowl or large liquid measuring cup, whisk the egg and 1 cup water until smooth. Stir the wet ingredients into the dry ingredients, using as few strokes as possible. The batter should be soupy but not watery.
• Heat 1/4 cup of the oil in a cast-iron skillet over medium heat. Ladle 1/4 cup of batter into the heated skillet for each cake, being careful not to crowd the skillet. When the batter hits the hot oil, the edges will sizzle and become very crisp.
• Cook the cakes until the bottoms are a rich brown and bubbles form on the tops and along the edges, 2 to 3 minutes. Turn and brown the other side, an additional 2 to 3 minutes. For best results, be sure to cook the cakes until the edges are deep, rich, golden brown.
• Serve immediately, flipping those little babies onto a plate and passing them along while you fry up the remaining cakes, adding oil to the skillet as needed.

GRIDDLE CORN CAKES

Steps:

• In a small bowl, combine the flour, sugar, baking powder and salt. Combine the egg, corn, milk and vanilla; stir into dry ingredients just until moistened. , Drop batter by 1/4 cupfuls onto a hot nonstick griddle. Cook for 4-5 minutes on each side or until golden brown.

CORN AND JALAPENO GRIDDLE CAKES

Steps:

• In a medium bowl, whisk together the flour, cornmeal, baking powder, sugar and salt. In a small bowl or measuring cup, use a fork to lightly beat the milk, melted butter and egg. Pour the milk mixture over the flour mixture. Add the corn and jalapeno. Use a fork to stir until just mixed and there are no visible traces of flour.
• Heat a 10-inch skillet over medium-low heat. Sprinkle a few drops of water into the skillet--if they "dance" across it, the skillet is ready. Add a pat of butter and swirl to coat. Drop scant 1/4 cupfuls of batter into the skillet, leaving 1 to 2 inches between each cake. Cook until set around the edges and air bubbles form on top, about 2 minutes. Flip and cook 1 to 2 more minutes. Serve hot.
• Love Your Leftovers: Store remaining griddle cakes in a ziptop bag in the fridge for up to 2 days, or the freezer for up to 1 month. Heat them in a toaster (no need to thaw frozen ones) when ready to eat.

SAVORY CORN GRIDDLE CAKES

Steps:

• In a bowl combine cornmeal, baking soda, salt, and sugar. In another bowl whisk together egg, buttermilk, and oil. Stir into the flour mixture along with the corn, jalapeno, and cilantro.
• Coat a griddle or heavy skillet with vegetable cooking spray and place over moderately high heat. Pour about 1/4 cup batter onto hot griddle, forming a 4 to 5-inch round. Turn cakes when bubbles form on the top and the bottoms are golden. Continue to cook on the second side until cooked through, another 3 or 4 minutes. Keep cakes covered in a warm oven on the lowest setting until ready to serve (u

MEME'S CORNMEAL GRIDDLE CAKES

Steps:

• To prepare the batter, in a large bowl, whisk together the cornmeal, baking powder, and salt. In a second bowl or large liquid measuring cup, combine the egg and the 1 cup water. Whisk until smooth. Stir the wet ingredients into the dry ingredients, using as few strokes as possible.
• To fry the griddle cakes, heat the oil in a cast-iron skillet over medium heat. Ladle 1/4 cup of batter onto the heated skillet. Repeat with additional batter, without crowding.
• Cook the cakes until the bottoms are brown and bubbles form on the tops and edges, 2 to 3 minutes. Turn and brown the other side, an additional 2 to 3 minutes. Serve immediately.
• storing dry ingredients
• To avoid insects in flour and cornmeal, transfer the product to a sealable airtight container immediately after purchase. To keep flour and cornmeal absolutely fresh, particularly if they are wholegrain (see page 202), store the sealed container in the refrigerator or freezer. Allow the flour or meal to come to room temperature before using.

CORNMEAL GRIDDLE CAKES (PRE-1940'S)

Steps:

• Mix and sift dry ingredients.
• Combine beaten egg and milk.
• Add to dry ingredients.
• Stir in shortening.
• Pour on a hot griddle.