Cornmeal Batty Cakes

(4 servings)

  • 1 cup cornmeal
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 beaten egg
  • 1 and 1/2 cups buttermilk
Sift together dry ingredients.

Add beaten egg and buttermilk to dry ingredients, beating until smooth.

Pour 1 tablespoon of batter for each cake onto a well-greased skillet. Bake until brown, turning only once. (If batter gets too thick, add a little more buttermilk.)

Serve with maple syrup or molasses.

This recipe makes 18 to 20 small batty cakes.

Classic Recipe: Batty Cakes

This recipe is from a 1950 magazine ad for Quaker Corn Meal. According to the ad, these are "the lightest, crispest little pancakes you ever tasted - Batty Cakes! A breakfast treat from the Old South."

Mr Breakfast would like to thank Mr Breakfast for this recipe.

Recipe number 2859. Submitted 6/17/2010.