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Gourmet

Corn Cakes with Shagbark Hickory Syrup

By Ronni Lundy

3.8

(3)

Active time: 20 min Start to finish: 20 min

I always use white cornmeal, as do many southerners — it has better flavor and tends to have a finer grind. When traveling, I look for cornmeal from specialty mills, but at home I stick with Kentucky Kernel or Nunn-Better, which I get at the local grocery. I urge people to buy cornmeal that has been grown and ground close to home — freshness is more important than brand.

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