Riebeles Swiss Fried Cornmeal Cakes Food
CORNMEAL GRIDDLE CAKES
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
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
RIEBELES (SWISS FRIED CORNMEAL CAKES)
Adapted from Time/Life Foods of the World. This is a traditional Swiss breakfast dish. Serve with sausage, bacon, or ham. This must be prepared at least 6 hours in advance. Prep time does not include chilling time. NOTE: The original recipe has no instructions about the salt. I would add it with the cornmeal.
Provided by Chocolatl
Categories Breakfast
Time 37m
Yield 12 cakes, 3-4 serving(s)
Number Of Ingredients 7
Steps:
- Using a pastry brush, spread the softened butter on the bottom and sides of an 8"x6" or 9"x6" shallow baking dish. Set aside.
- Place milk, water and oil in a heavy 3-4 quart saucepan.
- Bring to a boil over high heat.
- Add cornmeal in a slow, thin stream, stirring constantly, so that liquid continues to boil as cornmeal is absorbed.
- Reduce heat to low and simmer for 15-20 minutes, stirring frequently, until mixture is so thick that spoon will stand unsupported in center of pan.
- Spoon into buttered dish while hot, spreading it out and smoothing the top with a spatula.
- Cover and refrigerate at least 6 hours, or overnight.
- Using a pastry wheel or sharp knife, cut the chilled cornmeal into 2" squares and gently lift them out of the dish with a small metal spatula.
- Melt 2 tablespoons of butter in a large, heavy skillet over moderate heat.
- Add 4 or 5 of the cornmeal cakes to the pan and brown for 2-3 minutes on each side, turning gently with a spatula.
- Repeat with remaining cakes, adding more butter if necessary.
- Serve immediately.
Nutrition Facts : Calories 476.2, Fat 27.8, SaturatedFat 14.3, Cholesterol 63.5, Sodium 1788.9, Carbohydrate 49.3, Fiber 4, Sugar 0.4, Protein 9.9
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