GEORGE WASHINGTON'S MORNING CORN CAKES
This is adapted from Crescent Dragonwagon's Cornbread Gospels. Dragonwagon cites Nelly Custis, Martha Washington's youngest granddaughter, gave an account of the first president's morning routine, which included getting up before sunrise, reading and writing until 7 a.m. in the summer, 7:30 a.m. in the winter, and then breakfasting on three of these cakes, "swimming in butter and honey."
Provided by Sharon123
Categories Breakfast
Time 12h3m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- The night before you plan to eat the corn cakes, combine 1 cup of the cornmeal, 1 1/2 cups of the lukewarm water, and the yeast in a medium-size nonreactive bowl. Whisk well; the mixture will be thin. Cover bowl tightly and let sit overnight in a warm place.
- The next morning, whisk in the remaining 1 cup cornmeal, salt, and one egg. Re-cover the bowl; let it stand 15-20 minutes (allowing the just-added cornmeal to absorb some of the liquid and soften a little bit).
- Check the consistency; it should be close to a thin pancake batter, not nearly liquid and not as thick as heavy cream. If you need to, add a little more lukewarm water to achieve this.
- Heat a cast-iron skillet or griddle over medium-high heat. Oil lightly with a paper towel dipped in oil, or spray with nonstick cooking spray.
- Stir batter well; using a ladle, pour 3-4 thin, 3-inch pancakes onto the hot skillet. Batter will spread out fairly thin; if it doesn't sizzle a little as you pour it, skillet isn't hot enough. If it sizzles a lot, you may need to reduce heat.
- Now watch closely. Almost immediately you'll see little bubbles appear throughout. When the top surface is completely dry and edges are beginning to curling, flip one cake. It should be golden-brown, and nicely speckled. Cook about 1 minute for the first side and 30-50 seconds on the second side. Repeat with remaining cakes and batter. (Making sure to stir batter occasionally so it doesn't separate.).
- Serve with honey and butter, if desired.
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Nouran Haytham
[email protected]These corn cakes are so good! I'm definitely going to be making them again.
lokman lokman
[email protected]I'm not sure what I did wrong, but my corn cakes turned out really flat. Maybe I didn't let the batter rest long enough?
Benard Oming
[email protected]These corn cakes are a great way to start your day. They're hearty and filling, but not too heavy. I love that they're made with whole wheat flour, too.
Alamzaib Gohar
[email protected]I would definitely recommend these corn cakes to anyone looking for a tasty and easy breakfast recipe.
yohans luv
[email protected]Overall, I thought these corn cakes were pretty good. They're definitely a good option for a quick and easy breakfast.
Grx Gita
[email protected]I followed the recipe exactly, but my corn cakes didn't turn out as fluffy as I expected. Maybe I didn't mix the batter enough.
Only Ptm
[email protected]These corn cakes were a little too dry for my taste. I think I'll add some more milk to the batter next time.
Tumenolzii Orgodolbazar
[email protected]I added some chopped jalapeños to the batter for a little extra flavor. They turned out great!
Jo CHEDRA
[email protected]These corn cakes are a great way to use up leftover corn. They're also a great option for a quick and easy breakfast or lunch.
Oronno Roy
[email protected]I've made these corn cakes several times now and they're always a hit. They're so easy to make and they taste delicious.
Dhruba TV
[email protected]I'm not a huge fan of corn cakes, but these were really good. They had a great flavor and texture.
Alice Gray
[email protected]These corn cakes are the perfect way to start your day. They're hearty and filling, but not too heavy.
Mr Kolixa
[email protected]I made these corn cakes for breakfast this morning and they were a hit! My kids loved them.
Haroon Sohaib
[email protected]OMG, these corn cakes are amazing! They're so fluffy and flavorful.