Type what you have

Ingredients

• ✓ cornmeal
• water
• salt

Instructions

1. 1 Mix together water, cornmeal, and salt in a medium saucepan. Cook over medium heat, stirring frequently, until mixture thickens, 5 to 7 minutes.

By NANCYELLEN

Ingredients

• ✓ cornmeal
• ground pork sausage
• sweetened condensed milk
• black pepper

Instructions

1. 1 Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and rinse in colander under cold water, breaking sausage into pea sized pieces.
2. 2 Return to skillet along with the condensed milk, and heat over medium until just bubbling. Immediately stir in the cornmeal and pepper and reduce heat to simmer. Continue cooking, 5 minutes total; mush will be stiff.
3. 3 Pack into 8x4 loaf pan, cover and chill overnight. To serve, cut into 1/4 to 1/2 inch slices and saute until golden in nonstick skillet.

By KCFOXY

Ingredients

• ✓ cornmeal
• water
• salt
• butter

Instructions

1. 1 Lightly grease a 9x5-inch loaf pan; set aside
2. 2 Heat water in a medium saucepan to a boil; reduce heat to medium. Stir in cornmeal and salt; cook, stirring regularly, until thick.
3. 3 Transfer cornmeal mixture to prepared loaf pan. Cover and refrigerate overnight.
4. 4 Slice cornmeal mush into 1-inch-wide slices. Melt butter in a skillet over medium-high heat. Add cornmeal slices; cook until golden brown on both sides.

By Michele O'Sullivan

Ingredients

• ✓ cornmeal
• ✓ cornmeal
• vegetable oil
• buttermilk
• egg
• honey

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). In an 8 inch cast iron skillet, heat vegetable oil over low heat.
2. 2 In a medium bowl, mix together cornmeal, buttermilk, egg and honey. Carefully stir in the hot oil. Sprinkle skillet with remaining 1 tablespoon corn meal. Spoon mixture into skillet.
3. 3 Bake in preheated oven for 22 minutes, or until firm. Serve hot.

By Mason Morton

Ingredients

• ✓ cornmeal
• chickpea flour
• rolled oat
• cinnamon
• baking powder
• water

Instructions

1. 1 Stir the garbanzo bean flour, oats, cornmeal, cinnamon, and baking powder together in a mixing bowl until evenly blended. Stir in the water until only small lumps remain.
2. 2 Heat a lightly oiled griddle over medium-high heat until a drop of water skitters across the surface. Drop batter by large spoonfuls onto the griddle, and cook until the edges are dry. Flip, and cook until browned on the other side, about 3 minutes per side. Repeat with remaining batter.

By sueb

Ingredients

• ✓ cornmeal
• all-purpose flour
• baking powder
• baking soda
• salt
• paprika
• buttermilk
• butter
• egg

Instructions

1. 1 Preheat and lightly grease a waffle iron according to the manufacturer's instructions.
2. 2 Whisk cornmeal, flour, baking powder, baking soda, salt, and paprika together in a bowl. Stir buttermilk, butter, and egg together in a separate bowl; stir into flour mixture until batter is just blended.
3. 3 Ladle 1/2 to 3/4 cup batter into the preheated waffle iron; cook waffle according to manufacturer's instructions until golden brown, about 5 minutes. Repeat with remaining batter.

By OMARILYN

Ingredients

• ✓ cornmeal
• water
• active dry yeast
• milk
• sugar
• salt
• baking soda
• whole wheat flour
• all-purpose flour

Instructions

1. 1 Lightly grease a 9x5-inch microwave-safe loaf pan and sprinkle with cornmeal.
2. 2 Pour water into a large bowl. Add yeast and stir to dissolve. Add milk, sugar, salt, and baking soda, then add whole wheat flour; beat until well combined. Beat in all-purpose flour, 1/2 cup at a time, until a soft dough forms.
3. 3 Turn dough out onto a lightly floured surface and knead until smooth, about 5 minutes. Shape dough into a loaf and place into the prepared pan.
4. 4 Cook, uncovered, in a 650-watt microwave oven set at 50% power for 1 minute. Let rest for 10 minutes.
5. 5 Repeat Step 4 one or two times, until loaf has doubled in size.
6. 6 Microwave on high until top of loaf is no longer moist, 4 to 6 minutes.
7. 7 Remove from the microwave and let stand in the pan for 5 minutes. Remove to a wire rack to finish cooling.

By Larry

Ingredients

• ✓ cornmeal
• salt
• butter
• milk
• water

Instructions

1. 1 Cream the cornmeal, salt, and butter together. Add the milk and enough water to make a moist but firm batter.
2. 2 Drop by large spoonfuls onto a hot greased griddle, and flatten slightly with the back of a spoon. When brown, turn and cook the other side.

By Kevin Ryan

Ingredients

• ✓ cornmeal
• all-purpose flour
• white sugar
• baking powder
• baking soda
• salt
• buttermilk
• egg
• butter

Instructions

1. 1 Whisk flour, cornmeal, sugar, baking powder, baking soda, and salt in a large bowl. Whisk buttermilk, eggs and butter in a separate large bowl. Stir the liquid mixture into the dry mixture until blended and smooth.
2. 2 Heat a lightly oiled griddle or skillet over medium-high heat. For each pancake, pour 1/4 cup batter on griddle and cook until browned, about 1 1/2 minutes. Flip and cook until browned on the other side, about 1 minute. Continue with remaining batter.

By CocoBean

Ingredients

• ✓ cornmeal
• all-purpose flour
• baking powder
• salt
• butter
• honey
• white sugar
• egg
• buttermilk
• banana
• peanut butter

Instructions

1. 1 Preheat an oven to 400 degrees F (200 degrees C). Grease 12 muffin cups, or line with paper muffin liners. Combine cornmeal, flour, baking powder, and salt in a bowl.
2. 2 Beat the butter, honey, and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Pour in the flour mixture alternately with the buttermilk, mixing until just incorporated.
3. 3 Fill each muffin cup about 1/3 full. Place a banana slice onto the batter in each cup and top with about 1/2 teaspoon of peanut butter, pressing down slightly to cover the banana. Continue to fill each muffin cup with batter, until the cup is 2/3 full.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

By NikkiDoc74

Ingredients

• ✓ cornmeal
• firm tofu
• salt
• cinnamon
• olive oil

Instructions

1. 1 Slice tofu into 1/8-inch-thick slices, laying slices on a paper towel-lined plate; season each side lightly with salt.
2. 2 Place cornmeal in a shallow bowl; stir in a pinch of salt and cinnamon.
3. 3 Heat olive oil in a skillet over medium-high heat.
4. 4 Dip each side of tofu slices in cornmeal mixture; gently tap off excess. Add tofu to the skillet; cook until golden brown and crisp, 2 to 3 minutes per side.

By Meganvs

Ingredients

• ✓ cornmeal
• salt
• white sugar
• water
• vegetable oil
• egg

Instructions

1. 1 Mix corn meal, salt, and sugar together in a bowl. Add hot water and mix with your hands until a dough forms. Roll into a ball and let rest, 5 to 10 minutes.
2. 2 Fill a pot with about 4 inches of oil and heat to 350 degrees F (175 degrees C).
3. 3 Divide dough into 4 equal-sized balls. Set aside a small amount of dough for repairing holes after cooking. Place a dough ball onto a sheet of plastic wrap and place a second sheet of plastic wrap on top. Use a pan or plate to flatten the dough into a 1/4-inch thick round. Smooth edges of area with your fingers. Repeat with remaining dough.
4. 4 Place the arepas carefully into the hot oil and fry until puffed, about 1 1/2 minutes per side. Remove arepas from the oil and drain on paper towels until cool until safe to handle.
5. 5 Cut a 3-inch hole near the edge of an arepa. Crack an egg into a small glass and carefully pour it into the hole in the arepa. Repair the hole quickly using reserved dough. Return the arepa to the oil and fry until egg is no longer runny, 2 minutes per side. Drain on paper towels. Repeat with remaining arepas. Let cool briefly.

By rmsabo

Ingredients

• ✓ cornmeal
• water
• salt
• sourdough starter
• bread flour

Instructions

1. 1 Mix water and salt together in a very large bowl. Add sourdough starter and whisk vigorously to mix and aerate; stir in 3 cups bread flour until smooth. Stir in remaining 3 cups bread flour until dough is completely mixed.
2. 2 Cover bowl and set aside until dough is bubbly and increased in volume, 12 to 15 hours.
3. 3 Turn dough onto a well-floured work surface using floured hands. Turn dough several times to cover with flour. Return dough to an oiled bowl and let rest until dough is doubled in size but not risen enough to collapse, 2 to 3 hours.
4. 4 Preheat an oven-safe, lidded Dutch oven (at least 8 quarts) in a 450 degrees F (230 degrees C) oven for 30 minutes.
5. 5 Carefully remove the Dutch oven using oven mitts and sprinkle cornmeal into the bottom to prevent dough from sticking.
6. 6 Gently roll dough out of oiled bowl and into the Dutch oven; replace the lid.
7. 7 Bake in the preheated oven for 30 minutes. Remove lid and continue baking until crust is lightly browned, about 15 minutes more. Carefully tip loaf out onto a cooling rack to cool completely.

By hrabbot

Ingredients

• ✓ cornmeal
• active dry yeast
• sugar
• water
• milk
• bread flour
• salt
• baking soda

Instructions

1. 1 In a small bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
2. 2 In a large bowl, combine the yeast mixture with warm milk, 3 cups flour, salt and baking soda; stir well to combine. Stir in the remaining flour, 1 cup at a time until a stiff batter is formed. Spoon batter into two lightly greased 9x5 inch loaf pans that have each been sprinkled with 1 tablespoon cornmeal. Cover and let rise in a warm place until doubled in size, about 45 minutes.
3. 3 Preheat an oven to 400 degrees F (200 degrees C).
4. 4 Bake in preheated oven for about 25 to 30 minutes or until the top is golden brown and the bottom of the loaf sounds hollow when tapped. Remove from pans immediately and place on wire racks to cool.

By Christine L

Ingredients

• ✓ cornmeal
• butter
• bread flour
• white whole wheat flour
• active dry yeast
• baking soda
• milk
• water
• sugar
• salt

Instructions

1. 1 Grease 2 loaf pans with butter; coat bottoms and sides with 1 tablespoon cornmeal.
2. 2 Mix 1 1/2 cup bread flour, 1 1/2 cup white whole-wheat flour, yeast, and baking soda together in a large bowl.
3. 3 Combine milk, water, sugar, and salt in a saucepan over low heat; heat until mixture registers 125 degrees F (52 degrees C) on a thermometer, about 5 minutes.
4. 4 Stir warm milk mixture into the flour mixture; add remaining 1 1/2 cup bread flour and 1 1/2 cup white whole-wheat flour. Mix until dough comes together.
5. 5 Divide dough in half; place 1 piece in each loaf pan. Sprinkle remaining cornmeal on top. Cover and let rise in a warm place until doubled in size, about 1 hour.
6. 6 Preheat oven to 400 degrees F (200 degrees C).
7. 7 Bake loaves in the preheated oven until golden brown, 20 to 25 minutes. Invert onto a wire rack and cool to room temperature, about 30 minutes.

By glow

Ingredients

• ✓ cornmeal
• active dry yeast
• water
• white sugar
• bread flour
• salt
• raisin
• fig

Instructions

1. 1 Dissolve yeast in warm water. Add sugar to activate yeast. Add bread flour; sprinkle salt on top. Pour in raisins and figs; mix well.
2. 2 Knead dough for about 10 minutes. Place in a large glass bowl and cover with plastic wrap. Let rise for 3 to 4 hours.
3. 3 Turn dough out onto a floured surface. Pick up the side of the dough that's farthest from you and fold it inward, about 3/4 of the way across. Fold the last quarter of the dough all the way back over the far side, creating batard, or torpedo, shape. Press down on the seam with the side of your palm to seal it.
4. 4 Preheat the oven to 475 degrees F (245 degrees C). Sprinkle some cornmeal over the dough and cover loosely; let proof for 45 minutes. Sprinkle more cornmeal onto a baking sheet; flip dough onto the sheet so the seam side faces up. Use a scoring tool or serrated knife to cut a few slashes into the top of the dough.
5. 5 Bake in the preheated oven until top is golden brown and bottom sounds hollow when tapped, about 20 minutes. Let the loaf cool for at least 30 minutes, as it will continue to cook when it comes out of the oven.

By Diana71

Ingredients

• ✓ cornmeal
• water
• mozzarella cheese
• butter
• salt
• cooking spray

Instructions

1. 1 Mix water, cornmeal, mozzarella cheese, butter, and salt together in a large bowl. Knead until well combined and a soft dough forms. Form dough into balls the size of a medium orange. Place each ball between two sheets of plastic wrap and flatten with a rolling pin to the desired thickness.
2. 2 Leaving plastic wrap in place, press the top edge of a cereal bowl or drinking glass into the surface of the dough to cut circles. Remove the plastic wrap and remove any excess dough scraps.
3. 3 Spray a griddle with cooking spray and set over medium-high heat. Working in batches, cook arepas on the hot griddle until golden brown, about 5 minutes per side. Serve immediately.

By Sweet y Salado

Ingredients

• ✓ cornmeal
• buttermilk
• rolled oat
• all-purpose flour
• baking powder
• white sugar
• baking soda
• salt
• egg
• vegetable oil

Instructions

1. 1 Mix buttermilk and oats in a large bowl; allow to rest about 5 minutes. Stir flour, cornmeal, baking powder, sugar, baking soda, and salt into oat mixture. Add eggs and vegetable oil; mix until just combined.
2. 2 Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle; cook until bubbles form and the edges are dry, about 3 minutes. Flip and cook until browned on the other side, about 3 minutes more. Repeat with remaining batter.

By Shannon McLane

Ingredients

• ✓ cornmeal
• white sugar
• oil
• egg
• all-purpose flour
• baking powder
• baking soda
• salt
• milk
• vegetable oil

Instructions

1. 1 Combine sugar, 1/2 cup oil, and eggs in a bowl. Stir in flour, cornmeal, baking powder, baking soda, and salt. Stir in 1/2 cup milk. Add more milk, 1 tablespoon at a time, and stir to desired thickness.
2. 2 Heat vegetable oil in a large skillet over medium-low heat. Working in batches, spoon 1/4 cupfuls of batter onto the hot skillet; cook until bubbly on top and golden brown on the bottom, about 3 minutes. Flip and cook until golden on the bottom, 2 to 3 more minutes. Remove to a plate and repeat to make remaining pancakes.

By JD Randall

Ingredients

• ✓ cornmeal
• all-purpose flour
• active dry yeast
• salt
• sugar
• water
• olive oil
• sun-dried tomato
• basil
• garlic

Instructions

1. 1 Combine 2 cups flour, yeast, salt, and sugar in a large bowl. Add warm water and olive oil; stir with a wooden spoon until well blended. Slowly mix in remaining 1 cup flour until dough holds together and isn't sticky.
2. 2 Cover bowl with plastic wrap and refrigerate until doubled in size, about 3 hours.
3. 3 Dust a baking sheet with cornmeal.
4. 4 Punch dough down and stir in sun-dried tomatoes, basil, and garlic using a wooden spoon or with your hands. Form dough into a loaf and place on the prepared baking sheet. Let dough rise in a warm area of the kitchen for 30 minutes.
5. 5 Preheat oven to 350 degrees F (175 degrees C).
6. 6 Bake in the preheated oven until loaf is golden brown, about 30 minutes.

By SPICYGIRL

Ingredients

• ✓ cornmeal
• egg white
• all-purpose flour
• chia seed
• baking powder
• baking soda
• sugar
• salt
• buttermilk
• canola oil
• egg yolk

Instructions

1. 1 Preheat waffle iron according to manufacturer's instructions.
2. 2 Beat egg whites in a glass or metal bowl using an electric mixer on high until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks.
3. 3 Whisk flour, cornmeal, chia seeds, baking powder, baking soda, white sugar, and salt together in a bowl. Whisk buttermilk, canola oil, and egg yolks together in a separate bowl; stir into flour mixture until batter is smooth. Gently fold egg whites into batter until just mixed.
4. 4 Pour about 1/4 cup batter into preheated waffle iron; cook according to manufacturer's instructions until golden brown, about 5 minutes. Repeat with remaining batter.

By darthotto

Ingredients

• ✓ cornmeal
• egg
• milk
• vegetable oil
• all-purpose flour
• baking powder
• sugar
• salt
• bacon
• processed cheese
• milk

Instructions

1. 1 Preheat your waffle iron.
2. 2 In a small bowl, mix together the eggs, milk and oil. In a larger bowl, stir together the flour, cornmeal, baking powder, sugar and salt. Make a well in the center, and pour in the milk mixture. Stir until well blended.
3. 3 Pour 1/4 cup batter onto the heated waffle iron. Amount may be different for different irons. Place a strip of raw bacon over the batter across each section of the waffle iron. Close the lid, and cook until steam is no longer coming out, and the waffle is golden brown.
4. 4 For the cheese sauce, melt processed cheese in a bowl in the microwave. Gradually stir in milk until you reach your desired thickness. Drizzle cheese sauce over waffles before serving.

By juliacooks

Ingredients

• ✓ cornmeal
• all-purpose flour
• brown sugar
• baking powder
• salt
• cinnamon
• clove
• milk
• pumpkin
• egg
• vegetable oil
• vanilla extract
• oil

Instructions

1. 1 Whisk flour, cornmeal, brown sugar, baking powder, salt, cinnamon, and cloves together in a large bowl. Beat milk, pumpkin, eggs, 2 tablespoon vegetable oil, and vanilla extract together in another bowl. Add milk mixture to flour mixture and stir until batter is well-combined.
2. 2 Heat about 1 tablespoon oil in a griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

By Barefoot Lurch

Ingredients

• ✓ cornmeal
• honey
• banana
• vegetable oil
• milk
• vanilla extract
• whole wheat pastry flour
• baking powder
• baking soda
• cinnamon
• walnut
• banana

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 8x8 inch baking pan.
2. 2 Place the honey, mashed bananas, canola oil, milk and vanilla into a blender or food processor; puree until smooth.
3. 3 Sift together cornmeal, whole wheat flour, baking powder, soda and cinnamon. Stir flour mixture into banana mixture until blended. Fold in walnuts and sliced bananas. Pour into prepared pan.
4. 4 Bake in preheated oven for 40 to 50 minutes, or until brown on top.

By dakota kelly

Ingredients

• ✓ cornmeal
• whole wheat flour
• salt
• sugar
• baking powder
• shortening
• milk
• egg

Instructions

1. 1 Preheat oven to 275 degrees F (135 degrees C). Lightly grease a 9x9 inch baking pan.
2. 2 Sift cornmeal and flour together and spread thinly on a baking sheet. Bake in preheated oven until lightly brown, about 10 minutes. Let cool. Raise oven temperature to 400 degrees F (200 degrees C).
3. 3 In a large bowl, combine cornmeal mixture, salt, sugar and baking powder. Pour in shortening and milk; stir to blend.
4. 4 In a separate large bowl, beat egg white until stiff. In a third bowl, beat egg yolk then fold into egg white. Gently stir flour mixture into beaten egg. Pour into prepared baking pan.
5. 5 Bake in preheated oven for 45 to 50 minutes, until golden brown.

By EDSELS1959

Ingredients

• ✓ cornmeal
• cooking spray
• rolled oat
• rice flour
• baking powder
• soy milk
• egg
• oil

Instructions

1. 1 Preheat a waffle iron according to manufacturer's instructions and spray the inside with cooking spray.
2. 2 Mix oats, rice flour, cornmeal, and baking powder together in a bowl. Stir soy milk, eggs, and oil together in a separate bowl; add to oats mixture and stir until batter is just combined.
3. 3 Pour 1 cup batter into the preheated waffle iron and cook according to manufacturer's instructions until lightly browned, about 4 minutes. Repeat with remaining batter.

By sueb

Ingredients

• ✓ cornmeal
• yeast
• sugar
• water
• flour
• salt
• milk
• vegetable oil

Instructions

1. 1 In a small bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes. To make crumpet rings, cut aluminum foil into 7x12 inch pieces. Fold in half lengthwise and then in thirds, making 6 layers. Form into a 3 1/2 inch diameter circle and tape shut on the outside.
2. 2 In a large bowl, mix together flour and salt. Stir in the milk, oil and yeast mixture. Beat well until smooth. Cover with plastic wrap and let rise in a warm place until doubled, about 60 minutes. Lightly grease or butter the inside of the crumpet rings and dip the rings in cornmeal.
3. 3 Heat a griddle or frying pan over medium low heat. Sprinkle cornmeal on the griddle and place the rings on the griddle. Deflate the batter by stirring. Pour 1/4 cup of batter into each ring. Cook slowly for about 10 minutes or until pale brown. Carefully remove the rings and turn the biscuits over. Bake on second side about 8 minutes or until light brown. Transfer to a rack to cool.

By Bobbi Jo

Ingredients

• ✓ cornmeal
• milk
• water
• bread flour
• active dry yeast
• sugar
• salt
• baking soda

Instructions

1. 1 Warm the milk and water in a small saucepan until very warm (125 degrees F/50 degrees C). Lightly grease two 8x4 inch loaf pans; sprinkle cornmeal inside pans.
2. 2 In a large bowl, mix together 3 cups flour, yeast, sugar, salt and soda. Stir milk into the flour mixture; beat well. Stir in the remaining flour, 1 cup at a time, until a stiff batter is formed. Spoon batter into prepared pans. Cover and let rise in a warm place for until nearly doubled in size, about 45 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
3. 3 Bake in preheated oven until golden brown, about 25 minutes. Remove from pans immediately and cool.

By WINTERBORN

Ingredients

• ✓ cornmeal
• all-purpose flour
• water
• active dry yeast
• egg white
• vegetable oil
• salt
• clarified butter

Instructions

1. 1 Whisk ¼ cup flour, ½ cup water, and yeast together in a large bowl until foamy, about 10 minutes. Mix in remaining 1 ¾ cups flour, remaining ¼ cup water, egg white, oil, and salt until well combined; dough will be very wet and sticky. Cover the bowl with plastic wrap or a clean kitchen towel, place in a warm spot, and set aside to rise until doubled in volume, about 2 hours.
2. 2 Line a baking sheet with a silicone baking mat or parchment paper; generously sprinkle with cornmeal. Set aside.
3. 3 Turn out dough onto a well-floured surface; work in just enough flour until dough is easy to work with, about 1 minute. Cut dough into 6 equal portions; form each into a seamless dough ball, adding a pinch of flour to keep from sticking to the work surface. Flatten dough balls into thick disks; transfer to the prepared baking sheet. Set aside to rise until doubled in volume, 1 to 1 ½ hours.
4. 4 Heat about 2 tablespoons clarified butter in a large cast-iron skillet over medium heat. Carefully transfer muffin disks to the skillet, in batches to avoid overcrowding; brown on both sides, 10 to 12 minutes, flipping halfway through cooking time. Continue flipping until muffins evenly browned and cooked through, 7 to 8 minutes more per side. Transfer muffins to a wire rack to cool completely (this is key as you can't split muffins unless they're cool). Repeat with remaining clarified butter and muffin disks.
5. 5 Split cooled muffins with a fork, inserting tines all around the edges so both sides can be pulled apart. Toast and serve with jam.

By John Mitzewich

Ingredients

• ✓ cornmeal
• water
• all-purpose flour
• milk
• yeast
• brown sugar
• egg
• salt
• baking powder

Instructions

1. 1 In a large bowl, stir together the cornmeal and boiling water. Let soak for about 15 minutes. While still warm but not hot, stir in the flour, sugar, milk and yeast. Cover, and let rise overnight in the refrigerator.
2. 2 In the morning, mix in the eggs, baking powder and salt. If the batter seems too thin, add more cornmeal to thicken it up. If desired, set aside a cupful of batter for the next morning's batch of griddle cakes (see Cook's Note).
3. 3 Heat a lightly oiled griddle over medium heat. Spoon pancakes onto the hot griddle, and cook until browned on each side. Serve at once with butter and syrup.

By TBURRISS