1 c Stone Ground White Cornmeal
3/4 ts Salt
1/2 ts Sugar
1 1/2 c Boiling Water
1/4 c Bacon Fat
1/2 c Milk
Combine the cornmeal, salt and sugar in a heatproof bowl. Stir in the
boiling water, 1/4 cup at a time, until the mixture is thick and pasty.
Let stand until it “swells” (1-2 minutes). Heat the bacon fat in a large
cast iron skillet over medium heat. Stir enough milk into the cornmeal
mixture to form a batter which looks like slightly mashed potatoes (it
should spread only slightly when dropped from a spoon). Drop the batter by
heaping serving spoon fulls (about 2 Tablespoons each) into the hot fat,
pulling in the edges of the cakes with a metal spatula to prevent
spreading. The cakes should be about 1/4 ” thick. Cook the cakes until they
are brown and crusty (about 6 minutes per side). Drain the cakes on paper
towels. Split each cake and serve hot.
From
Yields
4 Servings