2 cups cornmeal
1/4 tsp baking soda
1 tsp salt
1/2 cup vegetable shortening
3/4 cup buttermilk
3/4 cup milk
butter
Combine cornmeal, baking soda, and salt. Cut in shortening until mixture resembles a coarse meal. Add buttermilk and milk, stirring just until dry ingredients are moistened. Form batter into eight 1/2 inch thick cakes. Place on a hot greased griddle 400F. Cook 15 minutes. Turn and cook an additional 15 minutes. Serve hot with butter. Serves 8.
Ingredients
- 2 cups corn meal
- 1 teaspoon salt
- 1/4 cup lard (or butter)
- 1/2 cup sour milk (or buttermilk)
- 3/4 cups water (boiling)
Directions
| 1. | Mix cornmeal and salt well. |
| 2. | Add lard or butter (no need to mix, water will melt the shortening) |
| 3. | Pour in boiling water and stir well. |
| 4. | Add sour milk or buttermilk and stir well again. |
| 5. | Form into 12 balls about 1 1/2″ in diameter. |
| 6. | Pat the balls into small round cakes. |
| 7. | Heat oven to 375 degrees and put 2 T of fat in an iron skillet. Put the skillet in the oven until the fat melts. |
| 8. | Put the flattened cakes into the skillet. (No need to leave space between). |
| 9. | Bake for thirty minutes. |
| 10. | Serve hot, preferably with butter and honey or maple syrup. |
If you do not have sour milk or buttermilk handy, you can put 1/2 tablespoon of vinegar in 1/2 cup of milk to sour it. You can also substitute sour cream or plain yogurt.
I needed an iron skillet plus a pie pan to accommodate 12 small cakes. You could pat them thinner if you like, and if you have enough pans.
I turned them over after the 30 minutes and let them brown on the 2nd side.
They would cook just fine on a hot rock by the campfire.
They make a crunchy bread for dinner, and you can eat the leftovers for breakfast, crumbled in a bowl with milk.
Bridges Fam Books 