Cornmeal Cakes

You’ll find milled maize cooked all over the world now in its simplest form as little more than meal, water, and oil. This recipe makes about 10 3-in. cakes. Mix well a cup of white corn meal with a cup of hot water, a teaspoon of salt, and a quarter cup melted butter. Let this mixture sit for a few minutes, then add another tablespoon or two of meal to make a thick batter. Herbs, spices, or seeds are appealing options, but I to keep them simple. Drop batter by spoonfuls on a well-oiled sheet pan, and bake at 350 until the edges are crisp and the centers firm, about 15 minutes. These are best right out of the oven, but reheat beautifully.

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