Nero wolfe's corn cakes
18 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Yellow corn meal |
| 1 | cup | All-purpose flour |
| 1 | teaspoon | Baking powder |
| ¼ | teaspoon | Powdered sage |
| 1½ | teaspoon | Salt |
| 4 | tablespoons | Butter |
| ¼ | cup | Minced celery |
| 2 | larges | Eggs |
| 3 | cups | Milk |
Directions
Combine the corn meal, flour, baking powder, sage and salt in a bowl.
In a small skillet melt the butter and saute the celery until soft.
Beat the eggs and add to the corn meal with the celery and butter.
Mix well. Gradually add the milk, stirring constantly until the batter is the thickness of heavy cream. Heat the griddle, grease it, and pour out the batter by spoonfuls to make cakes about two inches in diameter. Turn once so they are nicely browned on both sides. Add more milk to the batter if it begins to thicken. Serve as a side dish with plenty of butter.
Source: The Nero Wolfe Cookbook by Rex Stout The Viking Press, Inc.
625 Madison Avenue, New York, NY 10022 ISBN 670-50599-4 Lib. of Congress #72-75754 1973