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Add a photoServings: 4
Ingredients
- 1 c. Stone Grnd White Cornmeal
- 3/4 tsp Salt
- 1/2 tsp Sugar
- 1Â 1/2 c. Boiling Water
- 1/4 c. Bacon Fat
- 1/2 c. Lowfat milk
Directions
- Combine the cornmeal, salt and sugar in a heatproof bowl. Stir in the boiling water, 1/4 c. at a time, till the mix is thick and pasty.
- Let stand till it "swells" (1-2 min). Heat the bacon fat in a large cast iron skillet over medium heat. Stir sufficient lowfat milk into the cornmeal mix to create a batter that looks like slightly mashed potatoes (it should spread only slightly when dropped from a spoon). Drop the batter by heaping serving spoon fulls (about 2 Tbsp. each) into the warm fat, pulling in the edges of the cakes with a metal spatula to prevent spreading. The cakes should be about 1/4 " thick. Cook the cakes till they are brown and crusty (about 6 min per side). Drain the cakes on paper towels. Split each cake and serve warm.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 133g | |
| Recipe makes 4 servings | |
| Calories 130 | |
| Calories from Fat 118 | 91% |
| Total Fat 13.13g | 16% |
| Saturated Fat 5.22g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 14mg | 5% |
| Sodium 472mg | 20% |
| Potassium 46mg | 1% |
| Total Carbs 2.05g | 1% |
| Dietary Fiber 0.0g | 0% |
| Sugars 2.11g | 1% |
| Protein 1.03g | 2% |
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