Corn Meal Griddle Cakes No. 2 (Small Recipe)

1 cup corn meal (Burr milled)

1/4 cup flour

1/4 teaspoon salt

2 teaspoons baking powder

1 cup thick sour milk

1/4 teaspoon soda

1 egg

2 tablespoons melted bacon, sausage fat or butter

Process

Sift flour, salt and baking powder into corn meal, mix well. Dissolve soda in the sour milk and add gradually to dry ingredients, stirring constantly. Add egg beaten until thick and lemon tinted and melted fat, beat mixture two minutes. Cook as griddle cakes. This recipe makes ten medium sized griddle cakes.

Sour Milk Corn Cakes

1 cup yellow corn meal

1/2 cup flour

1/2 teaspoon salt

1 tablespoon bacon or sausage fat

1 egg well beaten

3/4 teaspoon soda

1 1/4 cups rich sour milk

Process

Sift together corn meal, flour and salt. Beat egg until thick and lemon tinted, add to dry ingredients, mix well. Dissolve soda in milk and add to mixture gradually while stirring constantly. Add bacon fat and beat batter one minute. Fry at once on a well greased, hot griddle. If batter stands too long it will thicken and may then be thinned by adding more sour milk. Cook as other griddle cakes.

Corn Meal And Rice Griddle Cakes (Sour Milk)

1 cup corn meal

2/3 cup flour

1 teaspoon salt

1 teaspoon soda

1 egg beaten until very light

2 tablespoons sugar

1 cup cooked rice

1 cup thick sour cream or country buttermilk

Process

Sift together the dry ingredients; add rice and with the fingers mix it thoroughly with the dry ingredients, add sour milk or cream gradually, stirring constantly, then the well beaten egg. Beat batter two minutes and cook as other griddle cakes.

Corn Meal And Rice Griddle Cakes (With Sweet Milk)

1 cup corn meal

2 cups cold boiled rice

1/2 cup flour

4 teaspoons baking powder

1 1/2 teaspoons salt

1 cup sweet milk

1 tablespoon molasses

1 tablespoon melted sausage fat or butter

2 well beaten eggs

Process

Add corn meal to rice and mix thoroughly with the hand. Sift together flour, baking powder and salt. Add to first mixture alternately with milk, stirring constantly. Add molasses and shortening, continue stirring, then fold in the lightly beaten eggs. Beat mixture two minutes and cook as griddle cakes. Serve with lemon, orange or maple syrup.

"Delicia" Corn Meal And Brown Rice Griddle Cakes

1 cup corn meal

1 cup cooked brown rice

1/2 cup flour

1/2 teaspoon salt

1 teaspoon soda

1 1/4 cups rich sour milk

2 eggs well beaten

Process

Sift together the dry ingredients; add rice and mix thoroughly; add sour milk gradually, stirring constantly. Add eggs and beat mixture two minutes. Cook as other griddle cakes. If the milk is not rich, add two tablespoons bacon or sausage fat.

Corn Meal Griddle Cakes No. 1 (With Milk And Water)

1 1/2 cups corn meal

1/2 cup flour

4 teaspoons baking powder

1 teaspoon salt

1 egg

1 tablespoon Karo syrup

1 tablespoon bacon or sausage fat

1/2 cup milk

3/4 cup cold water

Process

Sift together flour, baking powder and salt. Add corn meal, stir thoroughly, add syrup, melted fat and milk, stirring constantly; add water and egg beaten until thick and lemon tinted. Beat mixture two minutes and cook as other griddle cakes immediately. If this batter is allowed to stand too long before using it may be necessary to add more baking powder to replace that which has been lost by long standing.

Scalded Corn Meal Griddle Cakes (Old Alabama Recipe)

2 cups corn meal

1 1/2 cups boiling water

1 teaspoon salt

Yolks 3 eggs

1/2 cup milk

Whites 3 eggs

Process

Pour boiling water over corn meal mixed with salt; stir until well mixed and moistened throughout. Beat egg yolks until thick and light, add to first mixture, stirring constantly, add milk gradually and continue stirring. Beat whites of eggs until stiff, then cut and fold them carefully into batter. Beat two minutes. Cook as griddle cakes. Serve with crips bacon.

"Pete's" Corn Meal Griddle Cakes

2 cups corn meal

1 cup flour

2 eggs well beaten

1 teaspoon salt

1 1/2 teaspoons soda

2 1/2 cups buttermilk or clappered milk

Process

Mix and sift corn meal, flour and salt; add eggs, mix well. Dissolve soda in milk; add to first mixture. Beat thoroughly and fry at once. If allowed to stand too long mixture thickens; may be thinned by adding more milk. The sour milk must be rich. Buttermilk is best for this purpose.

Corn Meal And Buckwheat Griddle Cakes

1/2 cup corn meal (hand ground)

3/4 cup buckwheat flour

1/2 cup bread flour

1/2 teaspoon salt

1 teaspoon sugar

1 egg well beaten

1 teaspoon soda dissolved in 1 1/4 cups buttermilk

1/2 tablespoon melted butter or sausage fat

1 tablespoon molasses

Process

Sift buckwheat, flour, salt and sugar into corn meal, (do not sift the latter), add one cup buttermilk, melted butter and soda dissolved in remaining one-fourth cup buttermilk, stirring constantly; add molasses and well beaten egg. Beat batter two minutes and cook as other griddle cakes.

Left Over Granulated Hominy Griddle Cakes

1 cup cold cooked granulated ominy

1 well beaten egg

1 cup milk

1 cup flour.

2 1/2 teaspoons baking powder

1 tablespoon sugar

3/4 teaspoon salt

1/3 teaspoon nutmeg or mace

1 tablespoon melted butter

Process

Put hominy into mixing bowl, add egg beaten until thick and lemon tinted', stir constantly while adding milk gradually. Sift together flour, baking powder, salt, sugar and nutmeg, add gradually to first mixture, beating and stirring until all ingredients are well blended. Add melted butter, stir two minutes and cook as griddle cakes. Serve with brown sugar syrup.