Corn Cakes

• 1-1/3 c. buttermilk, room temperature
• 1 tsp. baking soda
• 3/4 c. yellow corn meal
• 1/4 c. flour
• 1 tsp. salt
• 1 tsp. sugar
• 1 egg
• 1 T. corn oil, or melted bacon fat

In a small bowl, mix together the buttermilk and baking soda. Let set for 5 minutes; it will foam up.

In a medium bowl, mix together the cornmeal, flour, salt and sugar.

In a large mixing bowl, beat the egg slightly and stir in the oil or bacon fat. Add the buttermilk mixture and combine well. Add the dry ingredients all at once and beat until well blended. The batter will be very thin.

Preheat a frying pan or griddle over medium-high heat and lightly grease. Drop the batter by 1/4 cupfuls and fry for 1 to 1-1/2 minutes per side.

Serve hot with maple syrup, or molasses. Serves 6.