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Ingredients
- 1 c. cornmeal (Martha White self-rising)
- 3 Tbsp. cooking oil
- hot water
Method
- Add hot water in small amounts to cornmeal until it becomes a medium thin mixture.
- In heavy skillet, add cooking oil; heat for a few minutes.
- With large spoon, drop cornmeal mixture into the frying pan, being careful to keep the corn cakes apart.
- Fry until golden brown on both sides.
- Serves with a pat of butter on each.