Rhode Island Jonnycakes Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 cup: Stone Ground White Cornmeal,
3/4 tsp: Salt,
1/2 tsp: Sugar,
1 1/2 cup: Boiling Water,
1/4 cup: Bacon Fat,
1/2 cup: Milk,
Directions:
Combine the cornmeal, salt and sugar in a heatproof bowl. Stir in the
boiling water, 1/4 cup at a time, until the mixture is thick and
pasty. Let stand until it "swells" (1-2 minutes). Heat the bacon fat
in a large cast iron skillet over medium heat. Stir enough milk into
the cornmeal mixture to form a batter which looks like slightly
mashed potatoes (it should spread only slightly when dropped from a
spoon). Drop the batter by heaping serving spoon fulls (about 2
Tablespoons each) into the hot fat, pulling in the edges of the cakes
with a metal spatula to prevent spreading. The cakes should be about
1/4 " thick. Cook the cakes until they are brown and crusty (about 6
minutes per side). Drain the cakes on paper towels. Split each cake
and serve hot.
Source from luhu.jp
boiling water, 1/4 cup at a time, until the mixture is thick and
pasty. Let stand until it "swells" (1-2 minutes). Heat the bacon fat
in a large cast iron skillet over medium heat. Stir enough milk into
the cornmeal mixture to form a batter which looks like slightly
mashed potatoes (it should spread only slightly when dropped from a
spoon). Drop the batter by heaping serving spoon fulls (about 2
Tablespoons each) into the hot fat, pulling in the edges of the cakes
with a metal spatula to prevent spreading. The cakes should be about
1/4 " thick. Cook the cakes until they are brown and crusty (about 6
minutes per side). Drain the cakes on paper towels. Split each cake
and serve hot.
Source from luhu.jp
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