Breads Pancakes: Corn Cakes 06 by Recipe Cottage

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	Corn Cakes 06

		LACY EDGE CORN CAKES 1 cup cornmeal 1 cup boiling water 1/4 cup flour 1 tsp salt 1 tsp sugar 1 Tbsp baking powder 1 egg, beaten 1/2 to 3/4 cup milk butter or margarine Scald cornmeal with enough boiling water to make a mush in a medium bowl. Let cool 10 minutes. Add flour, salt, sugar, baking powder, egg, milk; beat well. Batter will be thin. Drop batter on a hot, lightly greased griddle. Cook until brown on one side, turn and brown on other side. Serve hot with butter. Yield: 3 dozen.