Old Fashioned Corn Cakes
2 cups cornmeal
2 tsp. baking powder
2 Tbsp. flour
1 tsp. salt
1 Tbsp. melted butter
Beat the eggs well (at least 1-2 minutes). Add the cornmeal, flour, salt, baking powder and butter. Add enough milk to make a thin batter. Let it set for 20-30 minutes. The batter will thicken, so add just enough milk to think like you want it. Cook on a medium-hot griddle that’s greased lightly. Brown nicely on each side. Serve with butter and syrup like hotcakes or use like bread. A real Ozark Mountain treat!
These cakes go well with a big pot of Pinto Beans as well. For a light, quick brunch on a Sunday morning, top one of the cakes with a poached egg and slather it with Hollandaise Sauce. You’ll slap yer granny for one of these!
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