Iroquois White Corn Cakes With Maple Syrup And Bacon Food

IROQUOIS WHITE-CORN CAKES WITH MAPLE SYRUP AND BACON

Iroquois White-Corn Cakes With Maple Syrup and Bacon image

Provided by Christine Muhlke

Time 1h45m

Yield Serves 6

Number Of Ingredients 10

Ingredients

8 ounces butter, cubed, plus more to butter pan
6 cups whole milk
2 cups coarsely ground Iroquois white cornmeal (see note) (white grits may be substituted)
Salt
freshly ground black pepper
Tabasco
2 egg yolks
1 tablespoon vegetable oil
18 slices bacon
1/4 cup maple syrup

Steps:

Preheat the oven to 350 degrees. Butter an 8-inch-square baking dish.
In a 3- to 4-quart ovenproof saucepan, heat the milk to a simmer. Whisk in the cornmeal in a slow, steady stream. Season with salt and pepper. Cover and bake for 1 hour, stirring every 15 minutes. Remove from the oven and whisk in the butter a few cubes at a time. Season to taste with Tabasco, salt and pepper. Let cool for a few minutes, then add the egg yolks, stirring well to incorporate.
Transfer the grits to the buttered pan and spread out evenly, approximately 1 inch thick. Cover with plastic, pushing down to ensure that no air circulates. Refrigerate.
Cut the grits into 6 triangles. Set the oil in a large ovenproof nonstick skillet and place over medium heat. When hot, add the grits, working in batches, and sear on one side until browned, about 4 minutes. Flip and place in the oven to warm through.
Heat a large skillet over medium heat. Add the bacon and cook until just crisp. Pour off the fat and add the maple syrup. Baste the bacon until the syrup thickens.
To serve, place a corncake on each plate and top with 3 slices of bacon.

Nutrition Facts : @context http, Calories 1049, UnsaturatedFat 36 grams, Carbohydrate 64 grams, Fat 78 grams, Fiber 2 grams, Protein 24 grams, SaturatedFat 36 grams, Sodium 1029 milligrams, Sugar 22 grams, TransFat 1 gram

WHITE CORNMEAL HOE CAKE

White Cornmeal Hoe Cake image

Hoe Cakes were the first simple forms of corn bread in the South. Simple corn meal mixed with water and salt and then baked. Originally, Native Americans cooked these on hot rocks in an open fire. They were commonly referred to as Ash Cakes. Later, settlers from Europe adopted the recipe, cooking the cakes on the blades of their hoes in the fireplace. Slaves baked theirs on a plank or the cotton hoe on hot embers. This is where they get the name "Hoe Cake". Serve Hoe Cakes as bread or as a side item with dinner or as breakfast with butter and syrup.

Provided by Mommykicksbutt

Categories Quick Breads

Time 13m

Yield 4 serving(s)

Number Of Ingredients 4

Ingredients

1 cup white cornmeal
salt
3/4 cup boiling water
2 tablespoons bacon fat (butter or vegetable oil will work too)

Steps:

Combine the cornmeal and salt in medium bowl. Stirring cornmeal mixture constantly with spoon, pour in boiling water in a slow stream and beat until smooth. Let stand a few minutes. Heat a large heavy skillet with bacon fat, butter or oil until hot. For each hoe cake, drop 2-3 tablespoons batter into skillet of hot bacon dripping or oil and pat into flat circles, about 4 inches in diameter. Cook hoe cakes about 2 minutes on each side or until golden brown, turning them with a wide spatula. If needed, add more fat to pan for remaining cakes. Serve hoe cakes while still hot.

Nutrition Facts : Calories 110.4, Fat 1.1, SaturatedFat 0.1, Sodium 12, Carbohydrate 23.4, Fiber 2.2, Sugar 0.2, Protein 2.5

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