RECIPE # 4259 - NERO'S SCALDED CORN CAKES - Thursday, January 29, 2000
JOHN GRISWOLD - NERO'S GRILL
2 pints boiling water
2 level teaspoons salt
2 1/2 cups plain cornmeal
Add salt to boiling water. Gradually mix in cornmeal until it resembles mush. Using an ice cream scoop, form into balls and pat each ball into a patty shape. Refrigerate overnight.
Heat oil to 325 degrees in a heavy skillet. Fry for approximately 7 minutes. Corn cakes will float when fully cooked.
Yield: 14 corn cakes