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Supreme Cornmeal Griddle Cakes

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Ingredients
  All purpose flour 1 1⁄2 Cup (24 tbs)
  Yellow cornmeal 3⁄4 Cup (12 tbs)
  Baking powder 4 1⁄2 Teaspoon
  Salt 1 Teaspoon
  Sugar 2 Tablespoon
  Egg 1
  Milk 2 Cup (32 tbs)
  Shortening 1⁄4 Cup (4 tbs), melted
Directions

Sift flour, measure, and resift 3 times with all dry ingredients.
Beat egg, add milk, and pour all at once into dry ingredients.
Beat with rotary beater until smooth.
Stir in melted shortening.
Bake on a very lightly greased, moderately hot griddle (300° F.-325° F.).
See Griddle Temperature, Bake until golden brown on under side and dry-looking on top; then turn, bake until other side browns.
Serve immediately with hot syrup.
2 dozen 4-inch cakes.

Recipe Summary

Cuisine: 
Fusion
Course: 
Breakfast
Method: 
Baked

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Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2042 Calories from Fat 685

% Daily Value*

Total Fat 77 g118%

Saturated Fat 23.1 g115.4%

Trans Fat 6.7 g

Cholesterol 256.7 mg85.6%

Sodium 4010.1 mg167.1%

Total Carbohydrates 294 g98%

Dietary Fiber 13 g52.2%

Sugars 54.6 g

Protein 48 g96.3%

Vitamin A 14.1% Vitamin C

Calcium 222.4% Iron 90.6%

*Based on a 2000 Calorie diet

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Supreme Cornmeal Griddle Cakes Recipe