Dessert: Corn Cakes

Ingredients

2 cups self-rising white cornmeal
2 cups whole buttermilk
2 medium eggs
Dash granulated sugar, optional
2 tablespoons lard

Instructions

Thoroughly mix together the cornmeal, buttermilk, eggs and sugar in a medium bowl. Allow the mixture to sit for 5 minutes to rise.
Meanwhile, heat a frying pan or flat grill to medium heat (200 to 250 degrees F). Coat the cooking surface with the lard. Briefly stir the cornmeal mixture. Spoon it onto the cooking surface in hamburger bun-size amounts (much like a pancake). Cook until the edges begin to brown and the corn cake is golden, 1 1/2 to 2 minutes. Flip the corn cake and cook the remaining side until golden brown, 1 1/2 to 2 minutes. A corn cake is done when the center is firm to the touch.
NotesThis recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. Cooking Channel has not tested it for home use and therefore cannot make any representation as to the results.

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