This simple classic staple of the American farmer is quite likely older than the first colonies. I have seen how they were made in the 1760s on the Townsends youtube channel and I got the proportions of dry to liquid from The Science of Food and Cookery by Anderson (published 1921). What follows is my own recipe modified from these two sources.
2 cups liquid, can be any aqueous liquid. I use half milk half water.
1 cup whole grain cornmeal
1-2 tbs melted bacon grease or lard
Hot grease, preferably jowl bacon grease or lard
Salt and honey to taste
Mix the liquid, the cornmeal, and the melted bacon grease in a small pot over medium heat until you have a thick batter. Spoon the hot batter into the hot grease, and fry until golden on both sides and crispy around the edges. Serve with a smidgen of salt and a drizzle of honey.
Is there some deep philosophical explanation for why phenol is the most important ingredient in both picric acid and in sulfonamide? Is it that with great ingredients comes great responsibility?
One year I didn't get to my sweet corn in time and it all went a bit starchy. I dehydrated it, ground it, and often used it the way you describe. My sweet cornmeal has a better flavour than both regular cornmeal and (nonstarchy) sweet corn, I think. It was a happy mistake.
A lot of people cry when they cut onions. The trick is not to form an emotional bond. This tiny ad told me:
Greenhouse of the Future ebook - now free for a while