2 c. cornmeal
1/2 tsp. salt
1/2 tsp. baking soda
1 c. buttermilk, more or less

Make the stiff batter into round balls, rather small ones, and flatten into cakes about 1/2 inch thick. Have bacon grease or lard (I used oil) deep enough in the pan to run back and forth -- but not too deep. Have the pan medium hot. When the cakes are brown (it will not take long), turn. They should rise and be light and happy. When both sides are brown, whisk the cakes to the table.

They are best if slit across with a knife and filled with a slice of country butter. They're good, too, topped with black molasses in place of dessert. (I tried yellow and white cornmeal and prefer the white cornmeal. Also a slice of cheese, jam or any other spread is good with these corn cakes.) They will keep and can be slit and toasted the next day or two if kept in the refrigerator in a closed container until served again.