Submitted by Genny Schexnider for her friend Howard Menard
on Thursday, October 27, 2005
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Makes:
4 servings
Prep Time:
15 minutes
Cook Time:
20 minutes
Ready In:
35 minutes
This simple dish was once the everyday "supper" for Cajuns. Served with milk, figs or cane syrup and even (one of my favorites)chopped pork cracklings. It was satisfying and filling. My favorite was eating it with coffee added to my milk (yes coffee milk) and lots of sugar! Repriser cela est bon!
Ingredients
2 cups yellow cornmeal
1 tsp salt
2 tbsp cooking oil
1 tsp baking powder
1 cup water approximately (maybe a little more)
Directions
Mix cornmeal, salt, baking powder, and water...being sure that the mixture is not too dry. Place mixture into hot oil and cook in a cast iron pot or heavy pot. Let the mixture form a "crust" at the bottom of the pot...stir well and then lower the heat to simmer. Cover and cook about 20 minutes stirring frequently. Serve with milk and/or syrup.
