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Mary Cannon's Hot Water Corn Cakes

Mary Cannon was Minnie Pearl’s longtime housekeeper. She liked to make this as a side dish for wilted lettuce salad (below).



INGREDIENTS:

2 cups white cornmeal
1 tsp. salt
1/2 tsp. baking soda
1 tsp. baking powder
1 1/2 cups boiling water
6 tablespoons bacon drippings or vegetable oil

METHOD:

Preheat oven to 400 degrees Farenheit. Place three tablespoons of bacon drippings or oil in a large iron skillet and place in the oven to heat (you can also heat it on the stovetop at medium heat).

Stir the cornmeal, salt, baking soda and baking powder together. While stirring with a fork, slowly add the boiling water into the dry ingredients. Stir in the remaining drippings and blend until everything is well moistened. When cool enough to handle, form large egg-shaped cakes in your hands and place in the hot skillet. Bake 20 minutes (or fry on stovetop) until golden brown (if frying, turn once). Serve hot with butter. Makes 10 cakes.