Mrs. Paul's Cornmeal Cakes

Oxmoor House
1 dozen


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1 egg, well beaten
3/4 cup buttermilk
1 cup cornmeal
2 tablespoons all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 tablespoon shortening, melted
Butter or margarine


Combine egg and buttermilk, mixing well. Combine dry ingredients; stir into egg mixture. Stir in shortening.

Drop batter by 2 tablespoonfuls onto a hot, lightly greased griddle or skillet. (Stir mixture frequently to prevent cornmeal from settling.) Turn cakes when tops are covered with bubbles and edges are browned. Serve hot with butter.

Created date

February 2010