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.

Brenda Cason-Brown, Shreveport, Louisiana
Recipe by Oxmoor House April 2006


Recipe Summary

Makes 12 pancakes or 42 appetizer-size pancakes


Ingredient Checklist


Instructions Checklist
  • 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.