Corn Griddle-Cakes

Preparation info

    • Difficulty


Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About


  • cups flour.
  • ½ cup corn meal.
  • tablespoons baking powder.
  • teaspoons salt.
  • cup sugar.
  • cups boiling water.
  • 1 cup milk.
  • 1 egg.
  • 2 tablespoons melted butter.


    Add meal to boiling water, and boil five minutes; turn into bowl, add milk, and remaining dry ingredients mixed and sifted, then the egg well beaten, and butter. Cook as other griddle-cakes.