Return to Content


0 votes, 0.00 avg. rating (0% score)


  • 1 cup Rhode Island cornmeal
  • 1/2 teaspoon salt
  • 1 level teaspoon sugar


Add 1-1/2 cups boiling water and a lump of butter to above ingredients. Mix thoroughly, thinning down with cream or rich milk and stirring constantly over low heat about 10-15 minutes to cook through. Add cream or milk from time to time so mixture looks like nice mashed potatoes. Drop by tablespoonsful on hot greased griddle. Cook until brown, then turn to brown other side: Serve piping hot with butter.
Updated Monday, February 23rd, 2009

Bring New England Home Get a 1 year of Yankee Magazine for only $10!

In this issue: 
  • 80 Gifts New England Gave to America
  • 7 Scenic Wonders of Fall
  • The Mother of Good Cooking: Fannie Farmer
Subscribe Today

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111