CookEat Recipe
Fried Corn Cakes
Small cornmeal cakes mixed with butter, egg and milk, then fried until golden in a lightly buttered pan.
Method
Steps
Step 1
Put the half pound of fine cornmeal in a bowl with the two measured tablespoons of butter, two saltspoons of baking powder, whole egg and three tablespoons of milk. Beat with a whisk for two minutes to combine.
Step 2
Lightly grease a large frying pan with a little additional butter and heat it. Drop the cornmeal mixture into the pan a tablespoon at a time, leaving a little space between the cakes. Work in batches if needed.
Step 3
Fry for about four minutes on each side, until golden. Adjust the heat to brown the outside without burning and continue as needed until each cake is set through, with no wet egg mixture or raw centre. Lift out, drain on a clean food-safe cloth, arrange on a plate and serve hot.
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