CORN GRIDDLE CAKES (about 16)

1 cup white cornmeal

½ teaspoon salt

2 teaspoons baking powder

2 eggs

2/3 to 1 cup whole milk, at room temperature

1 tablespoon melted butter

1. Put the cornmeal, salt and baking powder in a bowl and mix. In a separate bowl, beat the eggs lightly and stir in the milk.  Stir the eggs and milk into the cornmeal mixture and blend thoroughly.

2. Spoon about 2 tablespoons of the batter onto a hot, greased griddle or skillet. Cook until bubbles appear on the top, then turn and cook for about 10 seconds longer.  Transfer griddle cakes to a warm platter, and cover loosely with foil until all the cakes are cooked.  Serve immediately.

from Edna Lewis and Scott Peacock, The Gift of Southern Cooking