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Mrs. Paul's Cornmeal Cakes

Yield 1 dozen


  • 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

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

  2. 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.

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