- 4 1/2 cups water
- 3/4 cup flour
- 3 eggs, beaten
- Bacon fat for frying
- Maple syrup
Combine the cornmeal with the water in a saucepan and heat, stirring. When slightly thickened, remove from heat and add the flour. Add eggs.
Preheat griddle and grease with bacon fat. Drop 1 tablespoon of batter at a time on the griddle. Brown on both sides.
Serve with maple syrup. Serves 4 to 6.
More "Lost" Cornmeal RecipesAbraham Lincoln's Egg Corn Bread (1860)
Mormon Buttermilk Johnnycake (1967)
(Origin - ""Down Home Southern Cooking" by LaMont Burns, first published in 1987 by DoubleDay & Company.)