***Mind you there are tons of variations for this recipe, like adding bacon bits, fresh corn kernels, jalapeño peppers ~ but whatever you do, don’t tell my mother I added sugar and pudding mix, ‘cause she’ll have my hide!
However, there’s one modification she will approve and that’s Grandma Lulu’s way. Combine the buttermilk, cornmeal (self-rising), salt and pepper and whisk until smooth. Heat a small cast iron skillet to medium on stove top. Melt a slice of butter in pan, then pour a 1/4 cup of batter into the pan, spreading it out pancake style.
Cook several minutes or until bottom is golden brown, then flip (I add another swatch of butter before the corn cake hits the pan for the second time!). Cook until underside is golden brown (won’t take long), then remove from pan and eat immediately!
All I can say is “Yum.” My family thought this method tasted like a regular pancake and I could only shake my head in wonder. Those kids are crazy as a dizzy goat, I tell you. Plumb crazy.
Ladd Springs Page 27
