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Shop / sweet home s 2' x 14' black
From the Publisher Johnnycakes
Serves 4-6
Sift the cornmeal, salt, baking powder, and sugar together into a medium bowl. Combine the water and milk in a small saucepan and bring to a simmer. Once heated, immediately remove from the heat and whisk into the cornmeal mixture, stirring until the batter is smooth. Grease a large cast iron skillet or hoecake pan with butter or bacon drippings and preheat over medium heat. Spoon the batter onto the hot skillet, forming 3-inch cakes and being careful not to crowd the pan. Cook, turning once, until golden brown, 3 to 4 minutes per side. Transfer to a platter and keep warm. Repeat with the remaining batter, greasing the skillet as needed.
Serve hot with butter and syrup.
Ingredients: - 2 cups white cornmeal, preferably stone-ground - 1 teaspoon kosher salt - ¼ teaspoon baking powder - ½ teaspoon sugar - 1 cup water - 1 cup whole milk - Unsalted butter and favorite syrup, for serving
From Sweet Home Cafe Cookbook: - Baked Macaroni & Cheese - Tomato-Watermelon Salad - High Mesa Peach & Blackberry Cobbler
product information:
Attribute | Value | ||||
---|---|---|---|---|---|
publisher | Smithsonian Books; Illustrated edition (October 23, 2018) | ||||
language | English | ||||
hardcover | 224 pages | ||||
isbn_10 | 1588346404 | ||||
isbn_13 | 978-1588346407 | ||||
item_weight | 2.42 pounds | ||||
dimensions | 8.78 x 0.94 x 10.27 inches | ||||
best_sellers_rank | #205,278 in Books (See Top 100 in Books) #100 in Soul Food Cooking, Food & Wine #698 in African American Demographic Studies (Books) #992 in Celebrity & TV Show Cookbooks | ||||
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