Coast Cooking

Carolina rice griddle cakes, mmm, mmm!

If you know me, then you know I am a big fan of the Netflix series, “Mind of a Chef.”

One of my favorite chefs is Sean Brock of Husk fame.  This guy seems like a real country sort of guy, but he is a serious chef and I learn something interesting every time I watch him.

This recipe, Carolina rice griddle cakes, Chef Brock took from an 1881 cookbook, titled "What Mrs. Fisher Knows About Cooking,” one of the first cookbooks by a black cook.  

He paired the cakes with pimento and cheese, but I cannot find his pimento and cheese recipe anywhere, so you are going to have to use your own. Please use the best quality extra sharp cheddar cheese you can find.

3/4 cup Cornmeal

1 cup cooked rice

1/2 to 3/4 cup Buttermilk

1-2 tablespoons lard

1 egg

Chives

Salt

This is one of those recipes that you have to feel along the way, no exact measurements are possible. Combine the cornmeal, most of the buttermilk, the egg, a pinch of salt and if you are brave enough, the lard. Mix well. The mixture should be loose, and not too thick. Put the rice in a large mixing bowl and slowly add the cornmeal batter. It should be more rice than batter, just a bit thicker than a pancake batter. Here is where you have to use your own judgment. Add oil to a black cast iron skillet, heat medium high and fry the batter in cakes until well browned

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