Sunday, February 19, 2012

Corn Cakes (Betty's recipe)

1 cup cornmeal
1 cup flour
1/2 tsp salt
1/4 - 1/3 cup melted butter or oil
2 eggs
milk to make a thin pancake consistency (I use abt 2 cups)

Heat an oiled griddle. Betty made them half dollar size--filled each plate with lots. Delicious with jam, yogurt, and/or syrup.

Betty would bring the electric griddle out on her balcony overlooking the bay and make dozens of them for us to eat when we visited San Diego.


  1. We would eat them on large sea-shells that were a set of plates. She always had real maple syrup. This is still one of my favorite breakfasts.

  2. I also sometimes make them with whole wheat flour and cornmeal. You can top them with yogurt and fruit.