Yes, these little cakes were originally cooked on a (clean) hoe over a campfire. They must be served hot, preferably with butter and salsa or honey.
Serves: 6Hands-on: 15 minutesTotal: 20 minutesDifficulty: Easy
- 1 cup white cornmeal
- 1⁄2 tsp. salt
- 1⁄2 tsp. chili powder
- 2 cups boiling water
- 3 Tbsp. butter
- In medium bowl, combine cornmeal, salt, and chili powder. Add water and stir to combine. Let stand for 5 minutes.
- Heat a cast-iron skillet or griddle over medium-high heat. Add butter to hot skillet and drop cornmeal batter in tablespoon amounts onto hot butter. Cook 2 to 3 minutes until golden; turn and cook 2–3 minutes on the other side. Serve hot.