There are many reasons to keep your kitchen pantry tidy, including finding hidden food items that you can quickly turn into a meal. I noticed a bag of cornmeal sitting in our pantry, and realized it had been there for more than a year. I sought out a weekend brunch recipe that would use up a significant portion of the cornmeal, from a rather unusual source. We’ve had “The Wilderness Chef” on our bookshelf for fifteen years. My husband enjoys backpacking, and whenever he goes on a trip he bakes a loaf of the author’s Miller’s Bread. Other than that, this cookbook basically sits dormant. I pulled it out on a whim, and discovered a Cornmeal Hotcakes recipe that I was able to easily adapt.
- 2 cups cornmeal
- 2 tsp coconut sugar
- 1 tsp Kosher salt
- 1 cup boiling water
- 1 cup coconut milk or preferred milk
- 2 large eggs
- coconut or avocado oil for frying
- Combine the cornmeal, sugar, salt, and boiling water. Stir quickly to produce a smooth batter. Let stand for 2 minutes.
- Beat the eggs and milk together, and then stir into the cornmeal batter.
- Brush a little oil on a non-stick flat skillet, over medium-high heat. Pour scant 1/4 cups of batter on the skillet. Be careful – some of the corn grains will pop (and they're hot!) The cakes will spread and form a lace pattern around the edges. Turn them over to brown both sides.
- You can keep cooked cakes warm in a 170 degree F oven or serve hot from the skillet.