Cheddar Cornmeal Loaf
Makes 4 to 6 servings.
Ingredients:
1 cup cornmeal
1 cup milk
2 cups boiling water
1 teaspoon salt
1/2 pound medium to sharp Cheddar cheese, cubed
Flour
1/2 cup butter, bacon fat or vegetable shortening
Method:
Lightly grease a 9" x 5" loaf pan. In a large heavy saucepan, combine cornmeal and milk. Add boiling water and cook, stirring, over medium heat until thick. Reduce to low and cook, covered, 10 minutes, stirring occasionally.
Remove from heat. Add salt and cheese, stirring until cheese melts. Spoon into greased loaf pan. Cool until solid. Turn out of pan and cut into slices about 3/4 inch thick.
Dust slices lightly with flour. In a large heavy skillet, heat fat. Fry slices in hot fat until crisp and golden on both sides.
Notes:
This is a variation of Hasty Pudding which was a loaf of cooked cornmeal, chilled and cut into slices, dipped in batter and fried in hot butter or bacon fat until crisp and golden. It was served with maple syrup.
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