2 1/2 c. self-rising corn meal
1/2 tsp. salt
1/2 stick real butter, melted
1 1/2 lg. onion or 2 med.
1 1/2 c. whole milk

Mix all dry ingredients; add melted butter, eggs, milk and onions. Stir very well. If too thick, add small amount of milk. If too thin, add more corn meal.

Heat skillet to medium heat. Use large spoon; place in hot oil like pancakes. Let brown slowly on both sides. Serve hot or cold. Can be frozen to use later, or make up batch night before.

When making overnight, add 1/2 teaspoon baking powder. Tastes better overnight. To increase, double recipe. For less, cut in half. Serve with any meal or treat to kids after school.