One of the last meals my mother, Lillian Hall, cooked for me included corn cakes. I have always loved them. As we were eating them, Mother said, "Better than any damn beignets." She was a woman who knew her mind and didn't need to pretend for anyone's approval.
This isn't her recipe; it is one that I found online and fix sometimes. It is great. Try it next time you want something different. Mike and I like it with pork chops and turnip greens.
This recipe makes about 6-7 saucier size corn cakes.
1 1/4 cups self-rising flour
1/3 cup sugar
3/4 cup stone ground yellow cornmeal
3/4 cup milk
1 tablespoon honey
1/4 cup canola or vegetable oil
1 large egg
Directions
Coat a large griddle with cooking spray and preheat to medium-high.
In large bowl, combine flour, sugar, and cornmeal. Mix well with a fork and make a well in the center.
In small bowl, whisk together milk, honey, oil, and egg. Pour mixture into center of dry ingredients and mix until just blended.
Pour 1/4 cup batter onto griddle for each corn cake. Cook 2 minutes per side, until puffed up, golden brown.
Sometimes I add a couple diced green onions or a handful of grated cheese to vary the taste.