BigDadday
Everday People
This is a quick, stovetop version of cornbread.
Makes 8-10 cakes
1 3/4 cups White cornmeal
1/4 cup Flour, all purpose
1 teaspoon Salt
1 teaspoon Baking powder
2 1/2 cups Water, boiling
Oil for frying
Mix together the cornmeal, flour, salt, and baking powder in a bowl. Whisk in the boiling water. Cover and allow to sit for 8 minutes. Heat about 1/8 inch of oil in a heavy skillet over medium heat. Place about 1/4 cup of dough (for each cake) into the oil and press until 1/2 inch thick. Brown on both sides (about 3-5 minutes each side). Drain on paper towels. Serve warm.
Makes 8-10 cakes
1 3/4 cups White cornmeal
1/4 cup Flour, all purpose
1 teaspoon Salt
1 teaspoon Baking powder
2 1/2 cups Water, boiling
Oil for frying
Mix together the cornmeal, flour, salt, and baking powder in a bowl. Whisk in the boiling water. Cover and allow to sit for 8 minutes. Heat about 1/8 inch of oil in a heavy skillet over medium heat. Place about 1/4 cup of dough (for each cake) into the oil and press until 1/2 inch thick. Brown on both sides (about 3-5 minutes each side). Drain on paper towels. Serve warm.