Saturday, April 29, 2006

RECIPE: Jonnycakes


1 cup stone-ground cornmeal
1/2 teaspoon salt
1-1/4 cups boiling water
1/2 cup milk
2 tablespoons vegetable oil

In a medium-size bowl, combine cornmeal and salt. In a thin steady stream, pour boiling water into the cornmeal mixture, stirring constantly. The batter will remain thick but once the water is absorbed, stir in the milk and the batter will be thin. Heat a large nonstick skillet over medium heat and pour in a little of the oil. Pour about 1/4 cup of the batter onto the griddle for each jonnycake. The batter will spread to about 5 inches so don't overcrowd the pan. Cook about 2 minutes on each side or until golden and crisp around edges. If they aren't browning quickly within those two minutes, increase heat to moderately high. Serve with butter and maple syrup.
Makes: 8 servings

Reluctant Housewife Recipes

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