Rhode Island Johnnycakes

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Mix the cornmeal and salt, then stir in boiling water to make a thick but pourable batter.

Ingredients quick view

1 cup Rhode Island white flint cornmeal

1/2 teaspoon salt

1 cup boiling water, plus more as needed

2 tablespoons milk, optional

Bacon fat or butter, for the griddle

Ensure the water is boiling before adding the cornmeal to prevent lumps.

Fry the cakes in batches to maintain the oil temperature and achieve a crispy texture.

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