Fried Corn Cakes

Ingredients

• 1-1/2 cups sifted corn meal
• 1 egg
• 1/2 teaspoon salt
• Sweet milk

Method

1. 1

   Measure meal and salt.

2. 2

   Break egg into mixture.

3. 3

   Mix to desired consistency with sweet milk or evaporated milk with equal part of water.

4. 4

   Drop with spoon into hot deep fat.

5. 5

   Turn until golden brown.

As published

This recipe was extracted from Cook book (Methodist church, Garland NC, 1950) (1950) by Methodist Church (U.S.). Woman's Society of Christian Service (Garland, N.C.), page 23. The excerpt below is the record exactly as published.

1/2 teaspoon salt, 2 tablespoons brown sugar. Add a few toma- toes. Cover beans with mixture and bake slowly 2 or 3 hours. Mrs. J. K. West. 53 HARVARD BEETS 3 cups cooked diced beets 6 tab.espocns sugar 3 tablespoons cornstarch l/Z cup vinegar l/4 cup water 3 tablespoons melted butter Combine sugar, cornstarch, butter, water and vinegar. Cook over hot water until smooth and thick. Season to taste. Add beets. Heat thoroughly. Serve at once. Serves 6. Mrs. Milton Carter. BAKED BANANAS 6 ripe bananas Bread crumbs Sugar Butter 1 egg, well beaten Peel and quarter bananas, dip in well beaten egg and roll in bread crumbs. Place on flat buttered pan. Then sprinkle the tops with sugar and place dabs of butter on each banana. Place in oven and bake, 350 degrees F., for 20 minutes. Mrs. H. C. Blackman. FRIED CORN CAKES 1-1/2 cups sifted corn meal 1 egg l/2 teaspoon salt Sweet milk

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