Every August my son plays with his bluegrass band at the Wilson County Fair in Tennessee. One year he brought us back a bag of “traditional stone ground corn” from the Livesay Grist Mill at Fiddlers Grove in Lebanon, Tenn.
On the back of the bag is a recipe for “Miss Valerie’s Hot Water Cornbread” — which I ignored for the longest time because it doesn’t include eggs, like my usual cornbread recipe, and I wondered how it could be any good. Then my daughter said she’d tried it and loved it, so I gave it a try, and she was right!
I think of cornbread as something baked in a square or round pan and then cut into squares or wedges. In this recipe, the cakes are fried on the top of the stove.
These corn cakes are very easy to make, and the they taste yummy with a drizzle of maple syrup.
Ingredients:
1 cup stone-ground cornmeal
1/4 cup all-purpose flour
1/2 tsp. salt
1 tsp. baking powder
1 Tbs. sugar
1 cup boiling water
Directions:
Mix dry ingredients, then pour in hot water and mix quickly.
Heat 1/4-inch oil in a skillet, and drop the batter by tablespoons into the hot oil. Fry until golden on both sides.
Makes about 8 to 10 cakes.
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