1981 April Yankeemagazine
Yield:
18 piecesIngredients
1 c white cornmeal
1 1/2 t salt
1 c boiling water
3-4 T milk or cream
1 t sugar or molasses (optional)
Butter or nonstick vegetable-oil spray
Instructions
In a medium-size bowl, combine ingredients (except butter) to the consistency of mashed potatoes, adding more liquid if necessary. Drop by spoonfuls onto a hot, greased griddle; cakes should be 1/2 inch thick and 2 to 3 inches in diameter. Fry 6 to 8 minutes on each side, or until brown, crunchy crust forms.
