Ingredients
- 2 cups yellow cornmeal
- 1 1/2 teaspoons salt
- 1 teaspoon baking powder
- 2 teaspoons sugar
- 1 1/2 cups milk
- 3 to 4 tablespoons bacon fat (or vegetable oil)
- Cane syrup, to taste
How to Make
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Step 1: Combine the cornmeal, salt, baking powder, milk or water in a bowl and mix to blend. The mixture will be like damp sand.
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Step 2: Heat the drippings in a cast-iron (preferably) medium-size or large, heavy skillet over medium-high heat. Add the corn meal mixture and allow a crust to form on the bottom, much like you would do to make cornbread.
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Step 3: Reduce the heat to medium and cook, scraping the bottom of the pot with a metal spatula to stir and fold the crust, breaking up large lumps, until the mixture is golden brown and resembles crumbled cornbread, about 15 minutes.
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Step 4: Serve hot, with cane syrup, or honey drizzled over the top. Maple syrup if you must - LOL!
Tips & Variations
- Cast-iron skillet
We hope you enjoy this recipe!
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