Aunt Dealy’s Corn Cakes

  • 2 cups of corn meal
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • 1 ½ cups buttermilk, more or less

Make the stiff batter into round balls, rather than small ones, and flatten into cakes about ½ inch thick. Heat bacon grease or lard to medium hot, deep enough in the pan to run back and forth, but not too deep. Place cakes in the hot pan. When 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.

This recipe first appeared in the March 2001 issue of Our State. It was excerpted from North Carolina & Old Salem Cookery by Beth Tartan. University of North Carolina Press.

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