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George Washingtons Morning Corn

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Ingredients

Adjust Servings:
2 cups stone-ground white cornmeal (or yellow)
1 1/2 - 2 cups lukewarm water
1 (1/4 ounce) package active dry yeast
1/2 teaspoon salt
1 large egg
mild vegetable oil, for greasing griddle
honey, for serving (optional)
butter, for serving (optional)

Nutritional information

276.1
Calories
22 g
Calories From Fat
2.5 g
Total Fat
0.6 g
Saturated Fat
52.9 mg
Cholesterol
312.9 mg
Sodium
54.4 g
Carbs
5.5 g
Dietary Fiber
0.5 g
Sugars
8.1 g
Protein
198g
Serving Size

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George Washingtons Morning Corn

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    Cuisine:

    OMG...Utterly Disgusting. Cooked 5 of the cakes and they fried up nicely and I tasted one with syrup and threw the rest of the batter into the trash. Dont waste your time or ingredients (unless you have wooden teeth).

    • 743 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    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 , OMG Utterly Disgusting Cooked 5 of the cakes and they fried up nicely and I tasted one with syrup and threw the rest of the batter into the trash Dont waste your time or ingredients (unless you have wooden teeth) , I love cornbread and was pretty sure I’d love this I wasn’t disappointed These little cakes are delicious served with the optional butter and honey The directions were precise and accurate I did mangle the first couple of cakes but the rest were beautiful Made for Please Review My Recipe tag game


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    Steps

    1
    Done

    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.

    2
    Done

    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).

    3
    Done

    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.

    4
    Done

    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.

    5
    Done

    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.

    6
    Done

    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.).

    7
    Done

    Serve With Honey and Butter, If Desired.

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