Sybil carter's skillet cornmeal cakes
24 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | White cornmeal,stone-ground |
| 4 | cups | Water,boiling |
| 2 | Eggs,well beaten | |
| 1 | teaspoon | Salt |
| 4 | tablespoons | Butter |
| 1 | tablespoon | Oil |
| ¾ | cup | Cheese,sharp,grated |
Directions
Stir the cornmeal into the boiling water and cook over low heat until thick and creamy. Remove from heat, add beaten egg and salt, and mix well. Heat the butter and oil in a heavy skillet - cast iron is best ~ and drop cornmeal mixture by tablespoonfuls into hot fat. Cook 1-2 minutes, turn to brown opposite side, and remove to heated platter.
Sprinkle with grated cheese while hot and serve at once.