"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Spoon Cakes Recipe

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This recipe for Spoon Cakes, by , is from Cooking With The Cousins, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ruby Hampton Bundy
Added: Saturday, May 3, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 c. white cornmeal
1/4 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt

1 c. buttermilk
1/4 c. water

4 eggs, beaten
4 Tbsp. melted butter

Directions:
Directions:
Sift dry ingredients.

Add buttermilk and water to dry ingredients and mix well.

Add beaten eggs and mix again.

Add melted butter last and beat all together.

Drop by tablespoonful onto a greased, hissing hot griddle (grease the griddle before cooking each cake). One may use a large skillet if desired.

Serve piping hot from the griddle.


These Spoon Cakes are one of the favored Boone Tavern Hot Breads. They are cut in half and eaten by buttering a bite and holding the cake in your fingers.

For me . . . give me spoon cakes, honey and coffee. My Mom made these same kind of little cakes as I grew up. I was so glad to get the recipe from Boone Tavern and I have made them on many "snow days" for Beth and Gina. Beth loves them with molasses and butter.

 

 

 

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