Historic recipe from Malinda Russell's 1866 cookbook "A Domestic Cook Book". Page 14. One of the earliest known cookbooks by an African American author.
The hot water gelatinizes the cornmeal starches, creating a smoother texture and reducing grittiness. Cream of tartar (an acid) reacts with baking soda (a base) to produce carbon dioxide, leavening the dense cornmeal batter. The lard adds richness and helps create a tender crumb by coating flour proteins and limiting gluten development. Adding the leavening agents last preserves their reaction for maximum rise during cooking.
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Add lard and hot water to meal, stir smooth
Add sour milk to make a batter
Break in two eggs
Put soda and cream tartar in flour
Stir this in last
Bake on a griddle
The dry ingredients (cornmeal, flour, soda, and cream of tartar) can be mixed together up to 1 week ahead and stored in an airtight container at room temperature. However, the batter should be made fresh and cooked immediately for best leavening results.
Store cooled cakes in an airtight container or resealable bag at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat on a griddle over medium-low heat for 1-2 minutes per side, or wrap in damp paper towels and microwave for 15-20 seconds until warmed through.
