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Corn Meal Griddle Cakes. Mrs. F. E. H. Sellers. Recipe

Corn Meal Griddle Cakes Recipe by Mrs. F. E. H. Sellers

History:
Cornmeal griddle cakes, also known as cornmeal pancakes, have a long history in Southern cuisine. This humble dish has been enjoyed for generations, serving as a comforting and delicious breakfast option. Corn has been a staple crop in the United States for centuries, and cornmeal, made by grinding dried corn kernels, has been used in various dishes throughout history. The combination of cornmeal and flour in griddle cakes creates a hearty and flavorful pancake that is both filling and satisfying.

Fun Facts:
1. Cornmeal griddle cakes are also known as "hoecakes," referring to the early American practice of cooking them on a griddle or hoe over an open fire.
2. Due to the affordability and accessibility of cornmeal, cornmeal griddle cakes became a popular breakfast option for many families during times of economic hardship, such as the Great Depression.
3. Cornmeal griddle cakes can be enjoyed in both sweet and savory variations by adding various toppings or ingredients, such as blueberries, bacon, or cheese.

Now, let's get cooking!

Ingredients:
- 1 ½ pints sour milk
- 1 teaspoonful soda
- 1 teaspoonful salt
- 1 pint cornmeal
- ½ pint flour
- 1 egg

Instructions:
1. In a large mixing bowl, combine the sour milk and soda. The sour milk helps to create a tender and tangy flavor in the griddle cakes, while the soda acts as a leavening agent to help them rise.
2. Stir in the salt, cornmeal, and flour. Mix well until all the dry ingredients are fully incorporated into the sour milk mixture.
3. In a separate small bowl, beat the egg until well blended. Then, add the beaten egg to the cornmeal mixture. This will provide moisture and act as a binding agent for the griddle cakes.
4. Heat a griddle or a large non-stick skillet over medium heat. Lightly grease the surface with cooking spray or a small amount of butter.
5. Once the griddle or skillet is hot, drop spoonfuls of the batter onto the surface, using approximately ¼ cup for each griddle cake. Use the back of the spoon to spread the batter into a circular shape.
6. Cook the griddle cakes until golden brown on the bottom, usually about 2-3 minutes. Then, carefully flip them over using a spatula, and cook the other side until golden brown as well, another 2-3 minutes.
7. Transfer the cooked griddle cakes to a plate and keep them warm in a preheated oven at 200°F (90°C) until ready to serve.
8. Serve the cornmeal griddle cakes warm with your favorite toppings, such as maple syrup, butter, fresh fruits, or honey.

Similar Recipe Dishes:
1. Cornmeal Waffles: This recipe can be easily adapted to make crispy and delicious cornmeal waffles. Simply pour the batter into a preheated waffle iron according to the manufacturer's instructions, and cook until golden brown and crisp.
2. Cornbread: Cornmeal griddle cakes are essentially small, individual portions of cornbread. To make a full-sized cornbread, pour the batter into a greased baking dish, and bake in a preheated oven at 375°F (190°C) for about 25-30 minutes, or until golden brown and cooked through.
3. Johnny Cakes: Johnny cakes are a traditional American cornmeal pancake, primarily enjoyed in New England. They are often served alongside savory dishes such as seafood or stews.

Enjoy your homemade cornmeal griddle cakes - a delightful and satisfying breakfast treat with a rich history in Southern cuisine!

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