Scalded Corn Cakes Recipe by Bob Kellermann

Level: Easy

Time: 20 MINUTES

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  • 1 teaspoon salt
  • 2 cups boiling water
  • 1 1/4 cups white cornmeal
  • vegetable oil, (or bacon grease) enough to fill skillet 1" deep


Add salt to boiling water; gradually sift in the meal. Cool in refrigerator for 20 minutes. Shape into balls to make patties about two inches across. Fry in 1 inch of fat in skillet until golden brown, about 5 minutes. Turn once. Drain and serve hot.


Tip: Spray hands with non-stick cooking spray to prevent batter from sticking when shaping the balls.

Scalded Corn Cakes


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