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Jerald's Perfect Fry Cakes

 
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Jason
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Joined: 14 May 2007
Posts: 579
Location: Gallatin, TN
Real Name: Jason W. Gatliff

PostPosted: Tue May 22, 2007 10:56 pm    Post subject: Jerald's Perfect Fry Cakes Reply with quote

Jerald Eyer gets credit for this one, and I owe him thanks for reminding me how good this really simple food can be.

Ingredients:
Grease from cooking bacon, saltpork or hog jowls (the latter creates more grease, smoked is best)
cornmeal (self rising or not, the better the cornmeal, the better the cornbread)
water

Pour some cornmeal in a cup and add enough water and stir to make a dough that just holds together. Let the dough rest for a few minutes to soak up all the water. Form into balls a little smaller than a "small" egg. Pat out into 2-1/2 or 3" rounds. Fry in an inch or so of grease over the fire until golden brown, and eat with the pork.

You can vary this in a fixed camp by adding milk, buttermilk, egg or even chunks of apple (hadn't had the last one before, Jerald). If you have egg, you can get it thinner and cook it in the pan like hoecakes. It won't be as good without the grease though.

Submitted by: Wynne - graymare1@hotmail.com on February 26, 2002

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