President Washington's Morning Corn Cakes

1d
Prep Time
8m
Cook Time
1d 8m
Ready In

Recipe: #40905

June 06, 2023



"From Sharon123. These will taste like cornbread not pancakes. This is adapted from Crescent Dragonwagon's Cornbread Gospels. Dragonwagon cites Nelly Custis, Martha Washington's youngest granddaughter, gave an account of the first president's morning routine, which included getting up before sunrise, reading and writing until 7 a.m. In the summer, 7:30 a.m. In the winter, and then breakfasting on three of these cakes, "swimming in butter and honey."""

Original is 4 servings

Nutritional

  • Serving Size: 1 (234.2 g)
  • Calories 426.4
  • Total Fat - 17.3 g
  • Saturated Fat - 6.1 g
  • Cholesterol - 241.3 mg
  • Sodium - 453.9 mg
  • Total Carbohydrate - 56.7 g
  • Dietary Fiber - 5 g
  • Sugars - 9.2 g
  • Protein - 13.4 g
  • Calcium - 43.4 mg
  • Iron - 3.3 mg
  • Vitamin C - 0.1 mg
  • Thiamin - 0.5 mg

Step by Step Method

Step 1

The night before, combine 1 cup of the cornmeal, 1 1/2 cups of the lukewarm water, and the yeast in a medium-size nonreactive bowl.

Step 2

Whisk well, the mixture will be thin.

Step 3

Cover bowl tightly and let sit overnight in a warm place.

Step 4

The next morning, whisk in the remaining 1 cup cornmeal, salt, and one large egg.

Step 5

Re-cover the bowl, let it stand 30 minutes (allowing the just-added cornmeal to absorb some of the liquid and soften a little bit).

Step 6

Check the consistency, it should be close to a thin pancake batter, not nearly liquid and not as thick as heavy cream.

Step 7

If you need to, add a little more lukewarm water to achieve this.

Step 8

Heat a cast-iron skillet or griddle over medium-high heat.

Step 9

Oil lightly with a paper towel dipped in oil, or spray with nonstick cooking spray.

Step 10

Stir batter well.

Step 11

Using a ladle, pour 3-4 thin, 3-inch pancakes onto the hot skillet.

Step 12

Batter will spread out fairly thin; if it doesn't sizzle a little as you pour it, skillet isn't hot enough.

Step 13

If it sizzles a lot, you may need to reduce heat.

Step 14

Now watch closely.

Step 15

Almost immediately you'll see little bubbles appear throughout.

Step 16

When the top surface is completely dry and edges are beginning to curling, flip one cake.

Step 17

It should be golden-brown, and nicely speckled. Cook about 1 minute for the first side and 30-50 seconds on the second side.

Step 18

Repeat with remaining cakes and batter.

Step 19

Making sure to stir batter after each turn so it doesn't separate.

Tips


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.


  • Be sure to use stone-ground cornmeal for the best flavor and texture.
  • If you don't have active dry yeast, you can substitute with baking powder and baking soda.

  • For a gluten-free option, substitute 2 cups of gluten-free cornmeal for the stone-ground cornmeal. This substitution will make the recipe suitable for those with a gluten intolerance or sensitivity.
  • To make the recipe vegan, substitute 1/4 cup of applesauce for the egg. This substitution will make the recipe suitable for those who do not eat animal products.

Cinnamon-Raisin Corn Cakes Add 1/4 teaspoon of ground cinnamon and 1/4 cup of raisins to the cornmeal mixture and stir until evenly combined. Cook the pancakes as directed, and serve with honey or maple syrup.



Baked Apples with Cinnamon and Honey - A delicious accompaniment to President Washington's Morning Corn Cakes, this sweet and spiced baked apple dish is the perfect balance to the savory corn cakes. The honey and cinnamon provide a sweet and fragrant flavor that pairs perfectly with the cakes.


Baked Pears with Maple Syrup and Walnuts - A delicious and nutritious accompaniment to President Washington's Morning Corn Cakes, this sweet and nutty baked pear dish is the perfect balance to the savory corn cakes. The maple syrup and walnuts provide a sweet and crunchy flavor that pairs perfectly with the cakes.




FAQ

Q: How do I know when the cakes are ready to be flipped?

A: When the top surface is completely dry and the edges are beginning to curl, the cakes are ready to be flipped.



Q: How long should I let the cakes cool before frosting?

A: Allow the cakes to cool completely before frosting, usually around 30 minutes. If the cakes are still warm, the frosting may melt.

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Fun facts:

Fun Fact 1: President George Washington was known to start his mornings with three corn cakes, swimming in butter and honey. This recipe is adapted from Nelly Custis, Martha Washington's youngest granddaughter, who gave an account of the first president's morning routine.

Fun Fact 2: Crescent Dragonwagon, the author of the book Cornbread Gospels, is the inspiration for this recipe. Her book features a variety of cornbread recipes from around the world.