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Cornmeal Griddle Cakes

  Pour boiling water over the cornmeal and stir. Allow the mixture to cool a little and add the molasses, milk and the egg. Stir in the dry ingredients which have been sifted together. The batter will be thin. Pour about 1/4 cup batter for each cake onto a hot griddle. When the bubbles break and the top of the cake looks dry it can be flipped over.

Yields 8 medium griddle cakes

1 cup cornmeal
1/2 c. boiling water
1 T. molasses
1 egg, lightly beaten
1 c. milk
4 T. flour
3 t. baking powder
2/3 t. salt

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Betty Groff's newly revised and illustrated Country Goodness Cookbook is a virtual cornucopia of family recipes and home-spun anecdotes. This 326 page soft-cover edition has seasonal menus, common sense cooking, and microwave ideas.

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