Cornmeal Griddle Cakes Pre 1940s Food

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CORNMEAL GRIDDLE CAKES



Cornmeal Griddle Cakes image

These cornmeal griddle cakes are a simple Southern staple, made with a handful of inexpensive pantry ingredients including cornmeal, baking powder, salt, egg, and water. Entirely gluten-free and amazing at breakfast and beyond. Here's how to make them.

Provided by Virginia Willis

Categories     Sides

Time 20m

Number Of Ingredients 6

2 cups white or yellow cornmeal
2 teaspoons baking powder
3/4 to 1 teaspoon fine sea salt
1 large egg (lightly beaten)
1 cup water (plus more if needed)
1/4 to 1/3 cup mild-flavored vegetable oil (for frying)

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.

Nutrition Facts : ServingSize 1 cake, Calories 208 kcal, Carbohydrate 29 g, Protein 5 g, Fat 8 g, SaturatedFat 1 g, TransFat 0.04 g, Cholesterol 23 mg, Sodium 231 mg, Fiber 4 g, Sugar 1 g, UnsaturatedFat 6 g

CORNMEAL GRIDDLE CAKES



Cornmeal Griddle Cakes image

Very simple to make and very filling. The cornmeal griddle cakes are great with just butter and maple syrup or you can try them with flavored syrup. Strawberry is very good with this recipe as well.

Provided by somocdl

Categories     100+ Everyday Cooking Recipes

Time 19m

Yield 5

Number Of Ingredients 9

1 ½ cups cornmeal
1 cup boiling water
1 cup all-purpose flour
3 tablespoons white sugar
2 tablespoons butter, melted
2 tablespoons baking powder
1 pinch salt
1 ½ cups milk
1 egg, beaten

Steps:

  • Pour cornmeal into a large bowl; cover with boiling water. Let stand until slightly softened, about 5 minutes. Stir in flour, sugar, melted butter, baking powder, and salt. Mix in milk and egg until batter is smooth.
  • Heat a lightly greased griddle over medium heat. Drop spoonfuls of batter onto the griddle and cook until edges are dry, 2 to 3 minutes. Flip and cook until browned on the other side, 2 to 3 minutes more. Repeat with remaining batter.

Nutrition Facts : Calories 347.1 calories, Carbohydrate 59.8 g, Cholesterol 55.3 mg, Fat 8.6 g, Fiber 3.4 g, Protein 9.3 g, SaturatedFat 4.4 g, Sodium 707.6 mg, Sugar 11.3 g

CORNMEAL GRIDDLE CAKES (PRE-1940'S)



Cornmeal Griddle Cakes (Pre-1940's) image

Make and share this Cornmeal Griddle Cakes (Pre-1940's) recipe from Food.com.

Provided by Chef Aint Bs

Categories     Breads

Time 10m

Yield 10-15 serving(s)

Number Of Ingredients 7

1 cup cornmeal
1 cup flour
4 teaspoons baking powder
1 1/2 teaspoons salt
1 egg, well beaten
2 1/2 cups milk
2 tablespoons fat, melted

Steps:

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

Nutrition Facts : Calories 160.1, Fat 5.8, SaturatedFat 2.9, Cholesterol 32.5, Sodium 535.5, Carbohydrate 22.2, Fiber 1.2, Sugar 0.1, Protein 4.9

MEME'S CORNMEAL GRIDDLE CAKES



Meme's Cornmeal Griddle Cakes image

Categories     Bread     Cake     Side     Fry     Cornmeal

Yield makes 12

Number Of Ingredients 6

2 cups white or yellow cornmeal
2 teaspoons baking powder
1 teaspoon fine sea salt
1 large egg, lightly beaten
1 cup water, plus more if needed
1/4 cup corn oil, for frying

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.

CORNCAKES ON THE GRIDDLE



Corncakes on the Griddle image

This early-American dish is wonderfully simple and absolutely delicious. I learned to make it while working in a living history museum. Back when ovens were rare and most cooking was done directly over the fire bread came almost exclusively from professional bakers located in towns and cities. But women at home made a wide variety of griddle cakes as staple foods. Try a little edible history today. They go well with any meal where you might serve cornbread. Tip -- they are particularly handy when camping or even when grilling out because you can make them on your gas grill's side burner while tending to the steaks, burgers, or brats. Note -- In light of a few of the early reviews I would like to emphasize that these are not pancakes and will not have a fluffy, pancake texture. They are the hearty staple food of pioneer hunters, trappers, and farmers and are as different from a pancake as a black, peasant rye bread is different from Wonder bread. :)

Provided by 3KillerBs

Categories     Breads

Time 30m

Yield 20-30 cakes depending on size

Number Of Ingredients 7

2 cups cornmeal
1 cup unbleached white flour or 1 cup whole wheat flour
2 teaspoons baking powder
1/4 teaspoon salt (to taste)
2 eggs
2 1/2-3 cups milk
butter

Steps:

  • Mix the dry ingredients together in a medium bowl. It will be particularly convenient if you have one of those 2 quart measuring cups with the pour spout.
  • Beat the eggs into the milk or buttermilk.
  • Mix the milk-egg mixture into the cornmeal mixture. I find that a fork is a better tool than a spoon for this.
  • Note -- the batter will be a bit thicker than ordinary pancake batter but should still pour. Different types of cornmeal will make a thicker or thinner batter and it may thicken on standing as you cook -- making it hard to get the centers of the later batches done. Add more milk a little at a time if necessary.
  • Heat your griddle medium to medium-high. Butter it lighly and pour out batter to make cakes 3-4 inches across.
  • Cook until bubbles appear in the upper surface and the bottom is nicely browned. Turn and cook until the bottom is brown and the cake is cooked through. Reduce heat and/or add more milk to the batter if the centers aren't cooked before the outsides threaten to burn.
  • Butter the griddle very lightly between batches --just enough to prevent sticking and encourage browning but not enough to give them a fried texture.
  • Serve with butter, jelly, apple butter, or other favorite bread spread.

Nutrition Facts : Calories 94, Fat 2.1, SaturatedFat 0.9, Cholesterol 25.4, Sodium 91.7, Carbohydrate 15.7, Fiber 1.1, Sugar 0.1, Protein 3.3

CORNMEAL GRIDDLE CAKES



Cornmeal Griddle Cakes image

Make and share this Cornmeal Griddle Cakes recipe from Food.com.

Provided by dicentra

Categories     Breakfast

Time 20m

Yield 6 serving(s)

Number Of Ingredients 11

1 cup yellow cornmeal
1/2 cup flour
1 teaspoon baking soda
1 teaspoon sugar
1/2 teaspoon salt
1 cup plain yogurt
1 cup sour cream
1 egg
2 egg whites
6 tablespoons milk
cooking spray

Steps:

  • In a large bowl, combine dry ingredients.
  • In a small bowl, whisk together yogurt, sour cream, egg and egg whites. Stir in milk.
  • Pour into dry ingredients, mixing gently until just combined.
  • Coat a nonstick griddle with cooking spray. Drop batter 2 tablespoons at a time onto griddle.
  • Cook, turning once until golden on both sides, 3-4 minutes.

Nutrition Facts : Calories 248.9, Fat 11.6, SaturatedFat 6.6, Cholesterol 59.6, Sodium 487.4, Carbohydrate 28.7, Fiber 1.8, Sugar 3, Protein 8.1

SWEET MILK GRIDDLE CAKES (PRE-1940'S)



Sweet Milk Griddle Cakes (Pre-1940's) image

Make and share this Sweet Milk Griddle Cakes (Pre-1940's) recipe from Food.com.

Provided by Chef Aint Bs

Categories     Breakfast

Time 16m

Yield 18-20 serving(s)

Number Of Ingredients 7

3 cups flour
3/4 teaspoon salt
2 tablespoons baking powder
1 tablespoon sugar
2 eggs
1 1/2 cups milk (you can use up to 2 cups)
2 tablespoons fat, melted

Steps:

  • Combine all dry ingredients and sift.
  • Beat eggs, milk and melted fat together.
  • Add dry ingredients and beat throughly.
  • Place batter in a pitcher.
  • Pour on a hot greased griddle.

Nutrition Facts : Calories 113.3, Fat 2.9, SaturatedFat 1.4, Cholesterol 27.9, Sodium 236.1, Carbohydrate 18, Fiber 0.6, Sugar 0.8, Protein 3.5

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