Cornmeal Griddle Cakes

Ingredients

• 1 c. flour
• 2J^ T. baking powder
• 1 T. salt
• 2 T. sugar
• 1/2 c. cornmeal
• 1 3/4 c. boiling water
• 1 egg
• 1 c. milk
• 1 3/4 tb. butter (melted)

Method

1. 1

   Mix and sift flour, baking-powder, sugar and salt.

2. 2

   Add cornmeal gradually to boiling water; cook 5 mins., cool.

3. 3

   Add egg, well beaten, milk and butter.

4. 4

   Add flour, bake as Sour Milk Griddle Cakes.

Nutrition per serving

As published

This recipe was extracted from Canadian cook book (1924) by Nellie Lyle Pattinson, page 59. The excerpt below is the record exactly as published.

2 T. sugar. 13^ c. milk. 2 eggs. 13^ tb. butter (melted). 1. Sift dry ingredients together twice. 2. Add well beaten eggs, milk and butter. 3. Heat waffle iron on both sides; brush over with melted dripping. 4. Pour 1 tb. mixture in each section, near centre. 5. Bake until brown and crisp. 6. Serve at once with powdered sugar, honey or maple syrup. POP-OVERS. 2 tb. 1 c. flour, f.g. M T. salt. 2 T. 1 egg. 2 tb. 1 c. milk. H T. butter (melted). 1. Mix flour and salt; add milk gradually. 2. Add egg, unbeaten, and butter. FLOUR MIXTURES 199 3. Beat with a Dover beater 2 mins. 4. Pour into hot greased gem pans or into earthenware cups, heated and greased, having them not more than one- half full. 5. Bake in a hot oven 30 to 40 mins. Temperature 450°F., reduce to 375°F. SOUR MILK GRIDDLE CAKES. 2tb. 2 c. flour. VsT. 2 T. baking powder. MT. % T. baking soda. f.g. H T. salt. MT. 2 tb. sugar. 2tb. 2 c. stale bread crumbs. 1 T. 1 egg. 2 tb. c. sour milk. 3^T. VA tb. butter (melted). 1. Mix and sift dry ingredients. 2. Cover bread with boiling water; let stand until soft, then drain off all surplus water. 3. Beat bread until smooth; add flour. 4. Add beaten egg, milk and butter; mix as little as possible. 5. Bake on greased hot griddle; they should be turned only once in baking. CORNMEAL GRIDDLE CAKES, 2tb. 1 c. flour. VsT. 2J^ T. baking powder. VsT. 1 T. salt. 1 T. 2 tb. sugar. Ktb. A c. cornmeal. H c. 1 3^ c. boiling water. 1 T. 1 egg. 1 c. milk. 13^ tb. lA tb. butter (melted). 1. Mix and sift flour, baking-powder, sugar and salt. 2. Add cornmeal gradually to boiling water; cook 5 mins., cool. 3. Add egg, well beaten, milk and butter. 4. Add flour, bake as Sour Milk Griddle Cakes. 200 CANADIAN COOK BOOK MUFFINS. 4 tb. 2 c. flour. ^T. 3^ T. baking powder. H T. salt. f.g. 1 T. 2 to 3 tb. sugar 2 tb. 1 c. milk. 1 T. 1 egg. 1 T. 2 tb. butter. 1. Mix and sift flour, baking powder, sugar and salt. 2. Beat egg; add milk. 3. Make a depression in the flour; pour in milk and egg, then melted butter. 4. Stir as little as possible in mixing; turn into well- greased muffin pans. 5. Bake in a moderate oven 25 mins. Temperature — 350° to 375°F. FRUIT MUFFINS. 4 tb. ^T. f.g. l^T. 3^tb. y2th. 1 T. 2tb. 1 T. 2 c. flour. 33^ T. baking powder. H T. salt. 3 tb. sugar. 14 c. raisins. 14 c. currants. 1 egg. 1 c. milk. 2 tb. butter. Make as plain muffins. GRAHAM MUFFINS. 2tb. 1 c. Graham flour. 2tb. 1 c. white flour. ^T. 33^2 T. baking powder. f.g. }^ T. salt. 13^ T. 3 tb. sugar. 1 T. 1 egg. 2tb. 1 c. milk. 1 T. 2 tb. butter muffins. FLOUR MIXTURES 201 CORNMEAL MUFFINS. 2tb. 2tb. 1 c. cornmeal o

Cook this with the app: pantry check, scaling, and the assistant.