It’s been quite awhile since I’ve shared a recipe. And I really don’t have a good excuse for not posting sooner. Of course I’m eating. I’ve got a family of six to feed. They don’t allow for cooking breaks.
But most of my cooking has been uninspired as of late. Part of it is that I’ve been a bit down lately. And when I’m down, I can’t create. It’s like all of my energies are tied up in whatever it is that I’m obsessing over at that moment. So bound up that I have no ability to free my mind for other thoughts or creative endeavors. It’s a weakness.
When I’m happy, I’m inspired. When I’m sad, I’m debilitated. I wonder if there are other people out there that share this affliction.
The other problem is that I’m really watching every bit of food I eat. One could even consider it a little extreme. For example, I had two glasses of wine tonight and right after that I jumped on the treadmill to burn off the three hundred calories I consumed. Even I recognize that it’s a little much. I don’t do anything halfway and I’m hell bent on losing the last bit of weight I didn’t get off last year.
It’s also the one thing I feel like I have any control over right now. So much of my life feels like other people have control over it. What I eat and how I take care of my body is my sovereignty. The one thing that I can manipulate and make go my way. And for some very odd reason that gives me comfort.
So you’ll probably find it contradictory that I’m about to share a comfort food recipe with you today. I should be sharing a salad. But what fun is there in that? None, if you ask me.
I made these Molasses and Cornmeal Griddle Cakes for the kids last week. It was actually their supper. It had been an especially blustery winter day and I wanted to serve something hearty. And while I really enjoy traditional pancakes, I like cornmeal griddle cakes all the better. Especially with the addition of molasses which gives the cakes a rich slightly sweet and pungent taste. Quite fitting for a New England table.
Please forgive the lack of photos. It’s griddle cakes. I think you get the idea. Make sure you slather them with butter and maple syrup. It’s what I would do if I wasn’t being crazy right now. I’ll go munch on my carrots.
- 2 cups finely ground cornmeal
- 2 Tbsp boiling water
- 1¼ cup milk
- ⅓ cup molasses
- 1 egg
- 2 Tbsp butter, melted
- 1 tsp salt
- ½ tsp baking powder
- ¼ tsp baking soda
- extra butter for frying
- In a large mixing bowl, combine cornmeal, water and milk. Stir until well combined. Add the rest of the ingredients and stir until thoroughly mixed. Allow batter to sit for five minutes.
- Heat a large skillet with a generous amount of butter. Fry the griddle cakes by the ¼ cupful until golden. Flip and do the same on the other side.
- Serve with butter and maple syrup.