On Fri 18 Mar 2005 05:28:54p, AlleyGator wrote in rec.food.cooking:

> (AlleyGator) wrote:
>>I forget the actual name, but for years I made some "corn pancakes"
>>that were of Chinese origin, and we loved em. This is like those on
>>steroids, and I WILL try it. Hey, I love "fried mush" so you know how
>>much I'll like these.
> Ok, Wayne I found the recipe. They're actually a corn crepe called
> Jian Bin. I don't know if it's truly authentic or not. Makes 5
> large.
> 1-7/8 C water
> 1 C yellow cornmeal
> 1/2 C white flour
> 1/2 tsp salt
> peanut oil to cook
> Mix all in blender until well mixed. Heat an electric skillet to 400
> F. Brush with oil. Pour in a 1/2 cup of batter all at once, spread
> with a ladle to form a very thin pancake. Cook till the bottom dries,
> flip over with a wide spatula, cook 3 or 4 minutes (total time) until
> the bottom feels dry and the edges crisp up. These are good with most
> meat dishes. Pretty much sounds like soft-fried mush - maybe the
> mysterious name makes it taste different.

Hey, thanks! I will make these soon. I know I will enjoy these. Doing a
pork roast on Sunday and these should go good with it.

--
Wayne Boatwright
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974