Cornbread Cakes

Yield: 12 cakes

Ingredients

• 1 3/4 cups self-rising cornmeal mix
• 1 egg, lightly beaten
• 1 1/2 cup buttermilk
• 2 tablespoons butter, melted
• 1/2 cup vegetable oil, divided

Instructions

1. Combine first 4 ingredients in a large bowl, stirring just until moistened.
2. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Pour 1/4 cup batter into skillet for each corn cake, cooking 3 cakes at a time. Cook 3 minutes on each side or until browned.
3. Drain cakes on paper towels.
4. Repeat procedure with remaining 3 tablespoons oil and batter.
5. Let cool completely.

Notes

Cooked cakes can be refrigerated for up to 2 days in a tightly covered container or frozen in an airtight container up to 1 month. To serve, place cakes on ungreased baking sheets. Bake at 350 degrees F for 10 to 12 minutes or until thoroughly heated.