Maryland Corn Cakes
In early kitchens , breakfast was more complicated than a slice of bread in the toaster . Lea ’ s recipe for Maryland Corn Cakes is somewhere between a crepe and a pancake , cooked on a hot griddle and served promptly .
Mix a pint of corn meal with rich milk , a little salt , and an egg , it should be well beaten with a spoon , and made thin enough to pour on the iron ; take in cakes the size of a breakfast plate ; butter and send them hot to the table .
This modern interpretation is a bit richer and if you like , you can add ¼ teaspoon of baking powder for a lighter cake .
• 1 cup cornmeal
• 1¼ to 1½ cups whole milk
• ¼ tsp salt
• 1 large egg
• Melted butter to cook
• Syrup or jam to serve
Photo : courtesy GeORGe Kousoulas
Whisk together the cornmeal and salt . Stir enough milk into the cornmeal to make a pourable batter , whisking to break up any lumps . Whisk in the egg .
Heat your griddle until a drop of water sizzles , oil or butter the surface , and pour out batter to the size of a saucer .
Cook until the cakes set and their edges are lightly brown . Flip the cakes , cook a few more minutes and serve hot with syrup or jam .
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