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Cornmeal Batty Cakes

Yield 20 small cakes


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

How to Make It

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

  2. 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.

Oxmoor House Homestyle Recipes