-
1
Place the cornmeal, baking powder, salt, egg and water into a bowl and stir to combine.
-
2
Once mixed, stir in the corn.
-
3
The mixture should be the consistency of pancake batter.
-
4
Brush the lid or griddle with vegetable oil until shimmering.
-
5
Pour enough batter onto the lid or griddle to form a 4 inch round, approximately 2 tablespoons.
-
6
Depending on the size of your griddle or lid, you can cook more than 1 cake at a time.
-
7
Cook until brown on both sides, 2 to 3 minutes per side.
-
8
Serve immediately or transfer to a warm (200 degree F) oven until all of the cakes are done.
-
9
Place a cast iron griddle over medium heat or prepare charcoal for cooking outdoors by heating coals in a chimney starter until hot and ashy.
-
10
Place a cast iron skillet or griddle over medium heat.
-
11
Brush with vegetable oil and heat until shimmering.
-
12
Pour enough batter onto the skillet or griddle to form a 4-inch round, approximately 2 tablespoons.
-
13
Depending on the size of your griddle or skillet, you can cook more than 1 cake at a time.
-
14
Cook until brown on both sides, 2 to 3 minutes per side.
-
15
Serve immediately or transfer to a warm (200 degrees F) oven until all of the cakes are done.
-
16
Using a Dutch oven with feet, turn the oven upside down.
-
17
Place 22 hot, ashy coals on the bottom of the inverted oven.
-
18
Lay the lid upside down on top of the Dutch oven feet and over the coals and allow to heat for 10 minutes.
