This is a
delicious
alternative to the usual pancakes or waffles for breakfast. It takes
some
preparation ahead of time but cooking it
for breakfast is quick and it
fills the house with a wonderful corn aroma.
1.5 C. Yellow corn meal
4 C. cold water
1 C. milk
½ C. flour
½ C. Pancake syrup
1/4 C. sugar
3 T. Bacon drippings
½ t. salt
Place liquids in a sauce pan. Slowly stir in cornmeal with a wire whisk.
Add flour and continue to stir.
Place on slow heat, stirring frequently until mixture boils.
Add last four ingredients.
Cook at a slow boil until cornmeal thickens [about 10-20 min.] stirring constantly.
Pour into greased 8 X 8" cake pan, cover tightly with plastic wrap and refrigerate overnight or until very firm. Cut in half. Tightly wrap each block with plastic wrap and freeze.
The night before using take a block from the freezer and thaw in the refrigerator overnight. A partly frozen block slices easier that one that is completely thawed.
Slice into 1/4" thick slabs and fry in bacon fat or canola oil until golden
brown on both sides.
Serve with pancake syrup.
Page created Nov. 2001
Page updated Jan. 2005