Very Nice Corn Meal Griddle Cakes. Mrs. T. H. Linsley. Recipe

Recipe: Very Nice Corn Meal Griddle Cakes

Introduction:
The history of cornmeal griddle cakes can be traced back to early American settlers who relied heavily on corn as a staple ingredient. Cornmeal griddle cakes, also known as cornmeal pancakes, were a popular breakfast dish, particularly in rural areas where corn was abundant. Over time, variations of the recipe emerged, and one such version that gained popularity was Mrs. T. H. Linsley's Very Nice Corn Meal Griddle Cakes. This recipe combines the richness of sour milk with the unique texture and flavor of cornmeal to create a delightful breakfast treat.

Fun Fact:
Did you know that cornmeal is a versatile ingredient that can be used in both sweet and savory dishes? Apart from griddle cakes, cornmeal is also commonly used to make cornbread, corn fritters, and even as a coating for fried foods.

Ingredients:
- 1 pint rich sour milk
- 1 well-beaten egg
- 1 large tablespoon flour
- 1 teaspoon baking soda
- Cornmeal, enough to make the mixture slightly less thick than for flour cakes

Instructions:
1. In a mixing bowl, combine the rich sour milk and the well-beaten egg. Stir them together until well mixed.
2. Add the large tablespoon of flour to the mixture and continue to stir until the flour is fully incorporated.
3. In a separate small bowl, mix the baking soda with a little water until it dissolves completely.
4. Pour the dissolved baking soda into the sour milk mixture and stir well.
5. Gradually add the cornmeal to the mixture, stirring continuously until the batter is not quite as thick as it would be for regular flour cakes. The amount of cornmeal required may vary, so add it slowly until the desired consistency is achieved.
6. Heat a griddle or a large non-stick frying pan over medium heat. Lightly grease the surface with cooking spray or a small amount of oil.
7. Once the griddle is heated, spoon approximately 1/4 cup of the batter onto the griddle for each griddle cake. Use the back of a spoon to spread the batter into a circular shape.
8. Cook the griddle cakes for about 2-3 minutes on each side or until golden brown. Flip carefully using a spatula to ensure they cook evenly.
9. Once cooked, transfer the griddle cakes to a serving plate and keep them warm. Repeat the process with the remaining batter until all the cakes are cooked.
10. Serve the Very Nice Corn Meal Griddle Cakes warm with your favorite toppings, such as maple syrup, fresh fruit, or honey.

Similar Recipe Dishes:
If you enjoyed Mrs. T. H. Linsley's Very Nice Corn Meal Griddle Cakes, you might also enjoy trying these similar recipe dishes:

1. Corn Fritters: Corn fritters are a delicious variation of cornmeal pancakes. In this recipe, small batter-filled portions are deep-fried until golden and crispy. They can be enjoyed as a snack, a side dish, or even a main course, depending on how you serve them.

2. Cornbread: Cornbread is a classic American dish made with cornmeal, flour, eggs, milk, and leavening agents. It is usually baked in a skillet or a baking dish and is often served alongside soups, stews, or as a side dish for barbecue.

3. Hush Puppies: Hush puppies are savory deep-fried cornmeal balls that are typically served as a side dish in Southern cuisine. They are crispy on the outside and soft on the inside, making them a delicious accompaniment to seafood dishes or barbecue.

Remember, these recipes are just a starting point, and you can always experiment and add your own twist to create your unique version of these cornmeal-based dishes. Enjoy exploring the many possibilities of corn and its wonderful culinary applications!