Cornmeal cakes

Ingredients

2 cups stone ground cornmeal (grof volkorenmeel)
4 tablespoons butter
1 cup whole milk
1 teaspoon salt (flattened spoon, not too much salt)
2 tablespoons boiling water

Preparation:

Mix the cornmeal and salt.
Cut the butter through the mix. Because the corn covers the pieces you can slice the butter into small lumps.
Then use your hands to mix it even better.
Add the milk little by little,
and add water little by little to make a moist but firm dough.

The dough can be cooked in the oven (400 to 425 degree, preheated), on a griddle, in a pan, fried in a pan, or baked in the waffle iron.

Use two wet spoons to drop the dough on the plate, griddle or in the pan and flatten the ball a bit with the back of the spoon.

Don't try that when you fry them. LOL!

When you use the oven, watch until the top side is brown and turn the cake.
In the waffle iron both sides will be ready at the same time.

You can eat them with fruityelly or chocolatesauce or with anything you like.