Skip to main content Share
& Save

Scalded Corn Cakes

By Bob Kellermann


Difficulty: Easy

Prep time: 10 minutes

Cook time: 10 minutes

Servings: 10


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


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.

I'm not interested