Grammy's Corn Cakes

When I was small, I would spend the night with my great-grandparents, sleeping in a cloud of a feather bed, covered with a gorgeous hand made quilt. And in the morning she would make corn cakes for breakfast, served with a pat of butter on top and homemade jam or preserves.

• Ready In: 25 mins
• Yields: 12 cakes

Ingredients

• 1  cup white cornmeal
• 2  cups flour
• 2  eggs
• 1⁄4 teaspoon salt
• 1 1⁄2 teaspoons baking powder
• 1⁄4 teaspoon baking soda
• 1 1⁄2 cups buttermilk
• 1  tablespoon sugar
• 3  tablespoons  oil
•  butter (for frying)

Directions

1. Mix together dry ingredients.
2. Mix the wet ingredients in a separate bowl.
3. Add the two mixtures together. Do not overmix.
4. Melt 3 T butter in an iron skillet over medium high heat.
5. Pour batter into the skillet, making the cakes about the size of a large biscuit. Cook until golden brown and flip over.
6. Serve with butter and jam.