Lacy-edged corn cakes

Yield: 4 Servings

Measure Ingredient
2 cups Corn meal
1 teaspoon Baking soda
1 teaspoon Salt
1 \N Egg
3 cups Buttermilk
2 tablespoons Oil, (for griddle)

Sift together meal, soda and salt. Break egg into dry ingredients. Add buttermilk, stirring to blend. Batter should be thin. Bake in small cakes on hot, greased griddle. Each cake should have a crisp, lacy edge.

Typed by Carolyn Cloe

Recipe by: Treasured Alabama Recipes Posted to MC-Recipe Digest V1 #504 by Carolyn <c4@...> on Mar 8, 1997.

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