Brenda Cason-Brown tells us that the name for this recipe comes from the old levee camps in Greenville, Mississippi, where the cakes were a popular dish with the workers. She serves these as appetizers or as an evening meal along with slices of country ham or pork sausage.
Oxmoor House APRIL 2006
Combine cornmeal and next 4 ingredients in a large bowl.
Combine buttermilk, sour cream, and egg; add to dry ingredients, stirring just until moistened.
Pour about 3 tablespoons batter for each cake onto a hot, lightly greased griddle. Cook pancakes 3 minutes or until tops are covered with bubbles and edges look cooked; turn and cook 2 minutes. (Cakes should be golden brown.) Serve with honey or maple syrup.
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