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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Brenda Cason-Brown tells us that the name for this recipe comes from the old levee camps in Greenville, Mississippi, where the cakes were a popular dish with the workers. She serves these as appetizers or as an evening meal along with slices of country ham or pork sausage. Ingredients:
1 cup white cornmeal |
1 cup all-purpose flour |
1 teaspoon baking soda |
1/2 teaspoon salt |
1/2 teaspoon baking powder |
1 cup buttermilk |
1/2 cup sour cream |
1 large egg, lightly beaten |
honey or maple syrup |
Directions:
1. Combine cornmeal and next 4 ingredients in a large bowl.
2. Combine buttermilk, sour cream, and egg; add to dry ingredients, stirring just until moistened.
3. Pour about 3 tablespoons batter for each cake onto a hot, lightly greased griddle. Cook pancakes 3 minutes or until tops are covered with bubbles and edges look cooked; turn and cook 2 minutes. (Cakes should be golden brown.) Serve with honey or maple syrup.
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