Cornmeal Griddle Cakes

Ingredients

• 1 cup fine stone-ground yellow cornmeal
• 1 cup boiling water
• 3/4 cup all-purpose flour
• 1 tablespoon granulated sugar
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 3/4 teaspoon fine salt
• 1 cup buttermilk
• 2 large eggs
• 3 tablespoons bacon drippings or melted butter, plus more for the griddle
• Sorghum syrup or honey, for serving

Before you cook

• Put the cornmeal in a large heatproof bowl and pour the boiling water over it.
• Stir the mush together and let it stand for 10 minutes until thick and cooled to warm.
• Whisk the flour, sugar, baking powder, baking soda and salt together in a small bowl.
• Beat the buttermilk and eggs into the softened cornmeal, then stir in the bacon drippings.
• Add the dry ingredients and stir until the batter is smooth and pourable, adding a splash more buttermilk if it stiffens.

Steps

1. Heat a cast iron griddle over medium heat until it is evenly hot.
2. Grease the griddle with a spoonful of bacon drippings and let it shimmer.
3. Ladle 1/4 cup of batter per cake onto the griddle, leaving room between them.
4. Cook until the edges turn lacy and brown and the top loses its shine, about two and a half minutes.
5. Flip the cakes and press them lightly flat.
6. Cook for two minutes more, until both sides are crusty and the center is set.
7. Serve the griddle cakes hot with sorghum syrup or honey poured over.