CORN GRIDDLE CAKES (about 16)
1 cup white cornmeal
½ teaspoon salt
2 teaspoons baking powder
2/3 to 1 cup whole milk, at room temperature
1 tablespoon melted butter
- 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.
- 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