Cornmeal Batty Cakes

Oxmoor House
20 small cakes


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1 cup cornmeal
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg, beaten
1 1/4 cups buttermilk


Sift together dry ingredients; add egg and buttermilk, stirring until smooth.

Drop batter by tablespoonfuls onto a hot, lightly greased griddle. Turn cakes when tops are covered with bubbles and edges are browned. Drain well on paper towels, and serve hot.

Created date

February 2010