1 c. cornmeal
1/2 tsp. baking soda
1/2 tsp. salt
1 egg, beaten
1 1/2 c. buttermilk

Sift together dry ingredients; add egg and buttermilk, stirring until smooth. Drop batter by tablespoonfuls onto a hot, lightly greased griddle. Turn cakes when tops are covered with bubbles and edges are browned. Drain well on paper towels and serve hot.

Yield: 20 small cakes.