Mush Batter Cakes (For Invalids)
Origin: Clarksville, Tennessee
Source: Martha McCulloch-Williams, 1913
Ingredients
- 0.5 pint water
- salt
- 1 cup cornmeal
- fat or grease
Instructions
- Bring half a pint of water to a bubbling boil in an open vessel. Add a pinch of salt. Gradually strew in the sifted cornmeal by small amounts, stirring well to avoid lumps. Let the mixture cool partly.
- Cook by small spoonfuls on a hot, lightly greased griddle. Brown the cakes on both sides. Serve very hot.