Cook the Book: George Washington's Favorite Corn Cakes
Cook the Book: George Washington's Favorite Corn Cakes might be just the side dish you are searching for. This recipe makes 4 servings with 447 calories, 10g of protein, and 20g of fat each. This recipe covers 12% of your daily requirements of vitamins and minerals. If you have active yeast, water, stone-ground cornmeal, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 45 minutes. It is a good option if you're following a gluten free, dairy free, and vegetarian diet.
Instructions
The evening before, 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; let sit out overnight in a warm place.
The next morning, whisk in the remaining 1 cup cornmeal, the salt, and the egg. Re-cover the bowl; let it stand 15 to 20 minutes (allowing the just-added cornmeal to absorb some of the liquid and soften a bit).
Check consistency; it should be close to a thin pancake batter, neither nearly liquid nor as thick as heavy cream. If need be, add a little more lukewarm water to achieve this.
Start heating a well-seasoned cast-iron skillet or griddle over medium-high heat. Moisten a paper towel with vegetable oil. Once skillet is hot, rub its interior quickly but thoroughly with the oiled towel.
Serve with honey and butter, if desired.