Ingredients

The following ingredients have 14 Servings
  • 2 cups cornmeal
  • 1½ cups water
  • 2 tablespoons honey
  • ½ teaspoon salt
  • grapeseed oil for the skillet (about ¼ cup, depending on size of the skillet)

Instruction

  • Line a large plate with a double layer of paper towels and set aside.
  • Make the batter. Add the cornmeal to a large mixing bowl and set aside. In a small sauce pan, add the honey and salt to the water and bring to a boil. Once it’s boiling, pour it into the bowl with the cornmeal and stir until blended.
  • Oil and preheat the skillet. Coat the bottom of a large skillet (preferably cast iron) with about ⅛ inch of grapeseed oil, and place it over high heat.
  • Fry. Once the pan is very hot, add the batter in scoops approximately 2 tablespoons each. Using a ⅛ cup measure is perfect, but you can also use a cookie scoop or spoons. Whatever you use, coat it lightly first with oil to avoid sticking. With the back of an oiled spoon, gently flatten them so they’re about ½ inch thick. (If you don’t hear a strong sizzling sound when the batter hits the pan, wait until it’s hotter or they won’t brown.) Fry until golden, about 2½ minutes per side. As you remove them, place them on the paper towel-lined plate to drain any excess oil. Repeat this process until you’ve used all of the batter — you should not need to add more oil, but if for some reason the pan gets dry you can add some.
  • Serve!