This is a recipe from ‘Blue and Grey Cookery Authentic Recipes from The Civil War Years’. The reason I am sharing it though is because my Momma used to make these all the time! We used to have them with fish and grits. She would cook them in butter some times if we didn’t have any bacon fat.
Ingredients:
- 2 cups corn meal
- 1 tsp salt
- 1/2 to 3/4 cup water
- 2 Tbsp bacon drippings
Add salt to cornmeal, then water, and lastly, 1 tablespoon of the bacon drippings. Heat the other tablespoon of drippings in a heavy iron skillet and make a round cake of cornmeal dough about 1 to 1 1/2 inches thick. Place in hot skillet and cook slowly on top of stove ( or over open fire) until brown on one side, then turn and brown on other side.
This cookbook or other cookbooks similar to this one can be found for sale in my Etsy store at https://www.etsy.com/shop/MurphyCaseySavannah .
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