Recipes

Cornmeal Griddle Cakes

Recipe No. 33 from the U.S. Army's WWII cookbook — Breads. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.

Army TM10-412 · Breads

Serves 4¾ gallons mixture, 100 servings, four cakes per serving, each three mess kit spoons mixture.
View source — TM 10-412 Army Recipes (War Department, 1944) ↗

Recipe No. 33 from the U.S. Army’s WWII cookbook — Breads. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.

Ingredients

  • Flour, sifted — 11 pounds (11 No. 56 dippers)
  • Cornmeal — 3½ pounds (2¾ No. 56 dippers)
  • Sugar, granulated — 3 pounds (1½ No. 56 dippers)
  • Baking powder — 8¼ ounces (⅓ No. 56 dipper)
  • Salt — 5 ounces (10 mess kit spoons)
  • Milk, evaporated — 9 — 14½-ounce cans
  • Water (for milk) — 1¼ gallons (5 No. 56 dippers)
  • Eggs, well beaten — 45 eggs (2¼ No. 56 dippers)
  • Shortening, melted — 1 pound (½ No. 56 dipper)

Directions

Key ingredients

Baking Soda & Baking Powder · Evaporated Milk

  1. Sift flour, cornmeal, sugar, baking powder, and salt together.
  2. Mix milk and water; add beaten egg.
  3. Combine dry ingredients, milk mixture, and shortening. Stir only until all dry and liquid ingredients are mixed and most of the lumps beaten out.
  4. Drop batter by spoonfuls onto hot, greased griddle. Bake cakes on one side until top is full of bubbles. Turn and bake on other side. Turn cakes only once.

Notes

SCALED TO 8 SERVINGS (the original is ÷12.5): Flour, sifted — 14 oz Cornmeal — 4½ oz Sugar, granulated — 3¾ oz Baking powder — ⅔ oz Salt — ⅓ oz Milk, evaporated — ¾ can(s) (14½ oz) Water (for milk) — 1⅔ cups Eggs, well beaten — 3⅔ eggs Shortening, melted — 1¼ oz

— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 33, Breads. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.