Cook The Book: George Washington'S Favorite Corn Cakes

1. 1

   The evening before, combine 1 cup of the cornmeal, 1 1/2 cups of the lukewarm water, and the yeast in a medium-size nonreactive bowl. Whisk well; the mixture will be thin. Cover bowl tightly; let sit out overnight in a warm place.

2. 2

   The next morning, whisk in the remaining 1 cup cornmeal, the salt, and the egg. Re-cover the bowl; let it stand 15 to 20 minutes (allowing the just-added cornmeal to absorb some of the liquid and soften a bit).

3. 3

   Check consistency; it should be close to a thin pancake batter, neither nearly liquid nor as thick as heavy cream. If need be, add a little more lukewarm water to achieve this.

4. 4

   Start heating a well-seasoned cast-iron skillet or griddle over medium-high heat. Moisten a paper towel with vegetable oil. Once skillet is hot, rub its interior quickly but thoroughly with the oiled towel.

5. 5

   Serve with honey and butter, if desired.

* Per serving · 4 servings · Values may vary.