Don't get confused and buy a cornbread mix; it won't work in this recipe. If you're out of time, buy cornbread muffins from the deli. Split them in half from top to bottom; use each half in place of one cake.
2 cups yellow self-rising cornmeal
1 cup all-purpose flour
1 1/2 cups milk
1/3 cup butter, melted
2 large eggs, lightly beaten
1 tablespoon sugar
1/4 teaspoon ground red pepper
How to Make It
Stir together all ingredients just until moistened. Pour 2 Tbsp. batter for each cake onto a hot, greased griddle or large nonstick skillet. Cook cakes 2 to 3 minutes or until tops are covered with bubbles and edges look dry and cooked; turn and cook other side (about 2 minutes).
Note: To make ahead, place cooked griddle cakes on baking sheets. Cover and chill up to 24 hours. To reheat, bake at 300° for 8 to 10 minutes or until thoroughly heated. Serve immediately.