What a revelation!!! This Rhode Island tradition is wonderful. A corn cake made of corn meal, hot water, salt, and sugar. It resembles a cross between a pancake and polenta. What a great comfort dish. Serve this instead of pancakes and see what you think. Best served with butter and warm maple syrup.
Recipe:
1 1/2 cups stone-ground corn meal
1 teaspoon salt
1 teaspoon sugar
Combine
Add 2 1/4 boiling water
Let stand ten minutes
Cook in a very hot buttered skillet
1/4 cup batter per cake
Cook 6 minutes per side over medium flame for a perfect cake
Serve hot
Enjoy!!!
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