Golden Cornmeal Cakes are a delightful twist on the classic cornmeal mush, offering a crispy exterior and a soft, flavorful interior.
Combine the cornmeal with a portion of the boiling water to form a smooth mixture.
Mixing the cornmeal with a small amount of water first prevents lumps from forming.
Add the cornmeal mixture to the remaining boiling water in a saucepan, stirring constantly.
Stirring continuously ensures a smooth texture.
Reduce the heat and cook the mixture until thickened, then stir in the butter and salt.
Adding butter enhances the flavor and gives a creamy texture.
Pour the mixture into a greased baking dish and let it cool completely.
Cooling allows the mixture to firm up for easy slicing.
Slice the set mixture into 1/2-inch thick pieces.
Use a sharp knife for clean cuts.
Fry the slices in a skillet until golden brown on both sides.
Ensure the skillet is hot for a crispy exterior.
Serve the cakes warm with a drizzle of maple syrup.
Maple syrup adds a delightful sweetness to the cakes.
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