 |
Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 6 |
|
When I was small, I would spend the night with my great-grandparents, sleeping in a cloud of a feather bed, covered with a gorgeous hand made quilt. And in the morning she would make corn cakes for breakfast, served with a pat of butter on top and homemade jam or preserves. Ingredients:
1 cup white cornmeal |
2 cups flour |
2 eggs |
1/4 teaspoon salt |
1 1/2 teaspoons baking powder |
1/4 teaspoon baking soda |
1 1/2 cups buttermilk |
1 tablespoon sugar |
3 tablespoons oil |
butter (for frying) |
Directions:
1. Mix together dry ingredients.
2. Mix the wet ingredients in a separate bowl.
3. Add the two mixtures together. Do not overmix.
4. Melt 3 T butter in an iron skillet over medium high heat.
5. Pour batter into the skillet, making the cakes about the size of a large biscuit. Cook until golden brown and flip over.
6. Serve with butter and jam.
|
|