- 1 egg
- 1 and 1/4 to 1 and 1/2 cups buttermilk
- 1 cup white cornmeal, such as Weisenberger
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Beat the egg with 1 cup buttermilk. Add remaining ingredients and stir to mix. Add more buttermilk if you like a thinner cake. Heat vegetable oil or good-quality lard in a heavy (cast-iron) skillet and scoop batter with a 1/4 cup measure or similar tool.
Fry like pancakes in vegetable oil or good-quality lard, until brown on both sides, turning only once. Serve with butter, syrup or jam depending on when you're eating them (as a savory, they an be served as dinner bread; as a sweet they can be served as breakfast or dessert).