Hickory Nut Corn Cake

Hickerniss-Welschkannkuche

Preparation info
  • 10 to 15

    servings
    • Difficulty

      Easy

Appears in
Pennsylvania Dutch Country Cooking

By William Woys Weaver

Published 1993

  • About

Ingredients

  • 3 cups (375 g) stone-ground organic white cornmeal
  • cups (185

Method

Preheat the oven to 400°F (205°C). Sift together the cornmeal, flour, baking powder, salt, and sugar 3 times. Beat the eggs until lemon colored and combine with the milk, melted butter, and vanilla. Gently sift the cornmeal mixture, a little at a time, into the liquid ingredients to fo