This recipe is a mixture of two that I took some of this and a little of that until I got these wonderful little guys.
The trick to these basic corn cakes is to add 1 cup of boiling water to the 3/4 cup corn meal and let them thicken before adding to the batter.
1 1/4 cup all purpose flour
1/3 cup of sugar
3/4 cup stone ground corn meal (I like whole grain)
2 teaspoons baking powder
1/2 teaspoon salt
1 cup buttermilk (or 3/4 cup milk)
1 tablespoon honey
1/4 cup vegetable oil
1 large egg
Cook on a oiled skillet until golden brown and cooked through
These cakes are nice and sweet and light. I like to put cut up fruit and maybe some butter on