Scald:

2 cups corn meal with
1 cup boiling water

Add:

1 cup evaporated milk
1 cup flour
2 teaspoons baking powder
1 teaspoon salt
2 tablespoons sugar (more or less, to taste)
1 egg
2 tablespoons melted shortening

In a bowl combine all ingredients and cook on hot griddle. Add 1 teaspoon vegetable oil to the hot griddle before each batch of cakes. These corn cakes are wonderful served with fish.

Tip: For easy mixing, we use a batter bowl that has a pouring spout.

Submitted by: CM