The batter.
Blend the cornmeal and salt in a bowl with enough boiling water to make a very thick mush. Then beat in milk or cream and the optional molasses until the batter is the consistency of mashed potatoes.
Cooking.
Film the skillet or griddle with the fat or oil, and set over moderately high heat. When very hot but not smoking, drop in spoonfuls of the batter to make rather rough ovals 1/2 inch thick and 2 by 3 inches across. Fry 4 to 6 minutes on each side, until brown and crusty. Serve as soon as possible.
Calories From Fat 22 Protein 2 Total Fat 2 Carbohydrates 15
Calories 95 Dietary Fiber 1 Calcium 7 Sodium 179 Vitamin A 13
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