Yield: 6 Servings
Measure | Ingredient |
---|---|
2 cups | Sifted corn meal |
\N \N | ;Water, cold, to mix |
½ teaspoon | Salt |
\N \N | Mrs. S. R. Dull, 1928 |
\N \N | Southern Cooking |
\N \N | Grosset & Dunlap, New York |
Mix meal with water sufficient to handle. Let stand a few minutes to see if more water is needed to spread. Have a heavy griddle greased and hot, pour on the mixture and pat out into a round cake, having about one-half inch thick; reduce fire and let brown, turn and brown other side. Cook altogether about thirty minutes. Serve hot with butter.