- 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
How to Make It
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.