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.
go pig or go home
no goats no glory
don't chicken out
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.
She'll be back. I'm just gonna wait here. With this tiny ad:
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