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Corn Meal Cakes




Source of Recipe


recipe ross


List of Ingredients




1-1/2 cups yellow corn meal
3 cups chicken stock
3/4 cup butter or margarine, divided use
1/2 cup each sliced green onions, diced red bell pepper
1 tsp. salt
2 tsp. cracked black pepper


Recipe



In a 5-qt. cast iron Dutch oven, place stock and butter over medium-high heat. Bring mixture to a rolling boil and reduce heat to simmer. Slowly add corn meal. Stir constantly with a wire whisk until corn meal absorbs liquid and starts to pull away from sides of pot. Add green onions and red peppers; season to taste using salt and pepper. Remove corn meal to a large mixing bowl and allow to cool slightly. Form corn meal into 12 (3") patties. In a 10" cast iron skillet, melt 1/2 cup butter over medium-high heat. Sauté corn meal cakes until golden brown on each side.