in

Old-Fashioned Buttermilk Corn Pancakes

Both corn and cornmeal have always been essential staples in everyday American cooking. Buttermilk corn pancakes are a classic, popular cornmeal breakfast. They also taste great with cooked greens, beans and soups.

Serves 6 | Prep. time 15 minutes | Cooking time 20 minutes

Ingredients

1 cup cornmeal

½ teaspoon salt

½ teaspoon baking soda

1 medium egg

1¼ cups buttermilk

1 tablespoon melted butter, or lard or bacon fat

Directions

Combine the cornmeal, baking soda and salt in a medium-large bowl.
Add the egg and buttermilk and stir to combine.
Heat the butter or lard over medium heat in a medium saucepan or skillet.
Once hot, add the prepared batter by tablespoons, keeping some space between each drop.
Cook until evenly brown on both sides. Serve warm.

Beef and Rice Stuffed Peppers

Quick-pickled sweet peppers