Recipes > Pancakes & Waffles > Cornmeal Pancakes > Corn Griddle Cakes

Corn Griddle Cakes

The addition of corn meal to a griddle-cake mixture adds variety and food value and produces an agreeable flavor. Where corn meal is cheap, it is an economical ingredient to use in griddle cakes and other hot breads.

Sufficient to serve six.


  • 1/2 cupful corn meal
  • 1 1/2 cupfuls boiling water
  • 2 cupfuls milk
  • 2 cupfuls flour
  • 5 teaspoonfuls baking powder
  • 1 1/2 teaspoonfuls salt
  • 1/4 cupful sugar
  • 1 egg
  • 2 tablespoonfuls melted fat


Add the corn meal to the boiling water, boil 5 minutes, and turn into a bowl. Then add the milk.

Next, mix and sift the flour, baking powder, salt, and sugar, and stir them into the first mixture. Beat the egg and add to the whole. Finally, stir in the melted fat. Bake on a hot griddle.


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Woman's Institute Library of Cookery, Volume 1.

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