Best 2 George Washingtons Morning Corn Cakes Recipes

**Savor the Heritage of American Cuisine: Embark on a Culinary Journey with George Washington's Morning Corn Cakes and More**

Immerse yourself in the rich tapestry of American culinary history as you explore the delectable delights of George Washington's Morning Corn Cakes and other traditional recipes featured in this comprehensive article. From the iconic corn cakes, a staple of the first president's breakfast table, to an assortment of delectable accompaniments, this culinary adventure promises a tantalizing journey through time and taste. Discover the secrets behind these cherished recipes, passed down through generations, and embark on a delightful exploration of America's culinary heritage. Whether you're a seasoned cook or just starting your culinary journey, this article will guide you through the process of creating these timeless dishes, ensuring a memorable and flavorful experience.

Check out the recipes below so you can choose the best recipe for yourself!

GEORGE WASHINGTON'S MORNING CORN CAKES

George Washington's Morning Corn Cakes image

This is adapted from Crescent Dragonwagon's Cornbread Gospels. Dragonwagon cites Nelly Custis, Martha Washington's youngest granddaughter, gave an account of the first president's morning routine, which included getting up before sunrise, reading and writing until 7 a.m. in the summer, 7:30 a.m. in the winter, and then breakfasting on three of these cakes, "swimming in butter and honey."

Provided by Sharon123

Categories Breakfast

Time 12h3m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

2 cups stone-ground white cornmeal (or yellow)
1 1/2-2 cups lukewarm water
1 (1/4 ounce) package active dry yeast
1/2 teaspoon salt
1 large egg
mild vegetable oil, for greasing griddle
honey, for serving (optional)
butter, for serving (optional)

Steps:

The night before you plan to eat the corn cakes, 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 and let sit overnight in a warm place.
The next morning, whisk in the remaining 1 cup cornmeal, salt, and one egg. Re-cover the bowl; let it stand 15-20 minutes (allowing the just-added cornmeal to absorb some of the liquid and soften a little bit).
Check the consistency; it should be close to a thin pancake batter, not nearly liquid and not as thick as heavy cream. If you need to, add a little more lukewarm water to achieve this.
Heat a cast-iron skillet or griddle over medium-high heat. Oil lightly with a paper towel dipped in oil, or spray with nonstick cooking spray.
Stir batter well; using a ladle, pour 3-4 thin, 3-inch pancakes onto the hot skillet. Batter will spread out fairly thin; if it doesn't sizzle a little as you pour it, skillet isn't hot enough. If it sizzles a lot, you may need to reduce heat.
Now watch closely. Almost immediately you'll see little bubbles appear throughout. When the top surface is completely dry and edges are beginning to curling, flip one cake. It should be golden-brown, and nicely speckled. Cook about 1 minute for the first side and 30-50 seconds on the second side. Repeat with remaining cakes and batter. (Making sure to stir batter occasionally so it doesn't separate.).
Serve with honey and butter, if desired.

CORN GRIDDLE CAKES

Corn Griddle Cakes image

These delicious little cakes are so good with pretty much anything! They don't take much time to make and kids really like them too. Enjoy!

Provided by Nif_H

Categories Corn

Time 25m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

1/2 cup cornmeal
1/4 cup all-purpose flour
1 teaspoon chili powder
1/2 teaspoon baking powder
1/2 teaspoon salt
1 egg
1/2 cup milk
1 tablespoon butter, melted
1 tablespoon honey
2 cups frozen corn kernels, thawed
1 green onion, finely chopped
oil, as needed

Steps:

Whisk together cornmeal, flour, chili powder, baking powder and salt in a bowl.
In another bowl, whisk together egg, milk, butter and honey. Stir in corn niblets and green onion.
Stir egg mixture into cornmeal mixture.
Heat a large nonstick frying pan over medium heat. Lightly oil pan. Scoop portions of 2 tablespoons each, 3 at a time, into pan. Cook until golden, about 1 minutes per side. Repeat with remaining batter.

Nutrition Facts : Calories 214, Fat 4.8, SaturatedFat 2.1, Cholesterol 38.9, Sodium 278.7, Carbohydrate 40.8, Fiber 3.4, Sugar 3.1, Protein 6.6

Tips for Making George Washington's Morning Corn Cakes:

- Use fresh, high-quality cornmeal. This will give the corn cakes a better flavor and texture. - Be sure to grind the cornmeal finely. This will help the corn cakes to cook evenly. - Don't overmix the batter. Overmixing will make the corn cakes tough. - Use a well-seasoned cast iron skillet. This will help the corn cakes to cook evenly and develop a nice crust. - Cook the corn cakes over medium heat. This will help them to cook through without burning. - Serve the corn cakes hot with your favorite toppings, such as butter, honey, or syrup.

Conclusion:

George Washington's Morning Corn Cakes are a delicious and easy-to-make breakfast or brunch dish. They are perfect for a special occasion or a lazy weekend morning. With a few simple tips, you can make these corn cakes just like the Founding Father himself. So next time you're looking for a new breakfast recipe, give these corn cakes a try. You won't be disappointed.