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Early & Late & Scalded Corn Cakes (Oh! I made a rhyme!)

March 6, 2012

I love this time of year, when the sun rises earlier & sets later. When the sky begins to brighten around 5am & the sunset afterglow paints the clouds & hills with pink, orange & amethyst.

As the weather warms & the light increases, late afternoon walks are a natural occurrence. Just a good stretch of the legs to get the body moving & deep breathing the still-cool air to clear out the winter doldrums.

IMG 1775

Scalded Corn Cakes

Similar to hush puppies, but no onion…or fried catfish…


  • 4 cups boiling Water
  • 1 1/2 teaspoons Sea Salt
  • 2 1/2 cups plain Corn Meal (non-GMO!)
  • Dry-frying Oil (I use coconut oil)


  1. Add salt to boiling water.
  2. Gradually stir meal into water.
  3. Cover with plastic wrap & place in refrigerator overnight.
  4. Heat oil in deep fryer to 380 degrees.
  5. Drop “batter” into hot oil in ping pong ball-size dollops. (Be careful not to splash the hot oil on your hand!)
    Note: Only cook 2 corn cakes at a time to keep oil temperature from dropping too low.
  6. The corn cakes will float when they are fully cooked inside.
  7. Allow to stay in the oil until golden brown.
  8. Remove to paper towel over newspaper or a large paper sack.
  9. When the oil temperature has risen to 380 degrees again, drop in the next batch.

Warning: These are ridiculously delicious when hot. If you pop one in your mouth just to make sure they are cooked through, you will eat a dozen before you know what’s happening! (Yep, that’s what I did…)

One Comment
  1. March 7, 2012 2:12 am


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