This classic, three-ingredient Depression-era breakfast is not only a nostalgic treat but also incredibly simple, filling, and crispy on the outside. Passed down from my grandmother, this dish was a winter staple that offered comfort and warmth. The crispy exterior and soft interior make each bite a delightful contrast, and it’s the perfect way to start your day without breaking the bank. Let’s dive into this timeless recipe!
Ingredients:
1 cup cornmeal
1 cup sugar
1 cup water
Instructions:
Prepare the batter: In a medium-sized bowl, mix the cornmeal and sugar together.
Add water: Gradually stir in the water, ensuring the mixture is smooth and free of lumps.
Cook the mixture: Pour the batter into a lightly greased skillet or frying pan over medium heat. Cook for about 10-15 minutes until the bottom turns golden brown.
Flip and cook again: Once the bottom is crispy, carefully flip the mixture and cook the other side until it’s golden and crispy.
Serve: Remove from the skillet, cut into squares, and serve warm. Optionally, you can sprinkle a little extra sugar on top for added sweetness.
Enjoy