Scalded Corn Cakes
By Bob KellermannJUMP TO RECIPE
Prep time: 10 minutes
Cook time: 10 minutes
- 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.