Title: Corn Batter Cakes
Categories: Bread
Yield: 1 Servings

2	c	Sifted cornmeal
1/2	c	Wheat flour
2	ts	Baking powder
1/2	ts	Salt
1	tb	Butter; melted
1	tb	Lard; melted
1		Egg
1 1/4	c	Milk (about)

Mix and sift the dry ingredients. Add one cup of milk to the egg and add to the dry ingredients. Then add the melted shortening and enough more milk to make a soft dough. Bake as any griddle cakes. This is excellent served with almost any chicken dish or for breakfast with maple syrup.

From: 200 Years of Charleston Cooking 1930 Shared By: Pat Stockett

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