Cornmeal Griddle Cakes Pre 1940's
Transport your taste buds back in time with these classic Cornmeal Griddle Cakes, a hearty and flavorful recipe that harks back to the pre-1940s era. Made with simple pantry staples like cornmeal, milk, and a touch of all-purpose flour, these golden cakes achieve their distinctively rustic texture and rich flavor by combining freshly boiled water with the cornmeal for a smooth, hydrated base. Light and fluffy thanks to baking powder, each cake is cooked to perfection on a hot griddle, delivering a crispy edge and tender interior. Ideal for breakfast or brunch, serve these vintage-inspired griddle cakes warm, slathered with butter, drizzled with syrup, or topped with preserves for a nostalgic meal that’s both satisfying and timeless. Perfect for those craving old-fashioned cooking techniques, this quick and easy recipe is ready in just 30 minutes and serves up a slice of culinary history.
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Ingredients
- 1 cup cornmeal
- 1.5 cups boiling water
- 0.5 cup milk
- 0.25 cup all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 1 large egg
- 2 tablespoons butter or lard
- 2 tablespoons additional butter or oil (for frying)
Directions
Step 1
Place the cornmeal in a medium-sized mixing bowl.
Step 2
Carefully pour 1 1/2 cups of boiling water over the cornmeal while stirring to create a thick, smooth mixture. Let this sit for about 5 minutes to slightly cool and hydrate the cornmeal.
Step 3
In a separate small bowl, whisk together the milk, egg, and melted butter or lard. Add this wet mixture to the cornmeal and stir until fully combined.
Step 4
In another bowl, whisk the flour, baking powder, and salt together. Gradually add the dry ingredients to the cornmeal mixture, stirring until just combined. The batter should be thick but pourable; if needed, add a tablespoon or two of water or milk to adjust the consistency.
Step 5
Heat a griddle or large skillet over medium heat and lightly grease it with butter or oil.
Step 6
Drop about 1/4 cup of batter for each cake onto the hot griddle. Smooth the batter into a round shape with the back of a spoon if needed.
Step 7
Cook the cakes for 2-3 minutes, or until bubbles form on the surface and the edges look set. Flip carefully and cook for another 2-3 minutes on the other side, until golden brown and cooked through.
Step 8
Repeat with the remaining batter, greasing the griddle as needed between batches.
Step 9
Serve the cornmeal griddle cakes warm with butter, syrup, honey, or your favorite preserves.
Nutrition Facts
| Serving size | (827.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1422.3 |
| Total Fat 63.8g | 0% |
| Saturated Fat 33.4g | 0% |
| Polyunsaturated Fat 2.0g | |
| Cholesterol 352.4mg | 0% |
| Sodium 1803.3mg | 0% |
| Total Carbohydrate 190.2g | 0% |
| Dietary Fiber 15.4g | 0% |
| Total Sugars 7.4g | |
| Protein 28.2g | 0% |
| Vitamin D 124.5IU | 0% |
| Calcium 193.2mg | 0% |
| Iron 7.7mg | 0% |
| Potassium 583.9mg | 0% |
Source of Calories