An alternative to baking the batter is to spoon silver-dollar-size cakes onto a hot greased griddle or skillet. Cook on both sides until golden brown. – Old Lyme Inn, Old Lyme, Connecticut


1 cup all-purpose flour
2 cups cornmeal
1/2 teaspoon salt
2 teaspoons sugar
1 teaspoon baking powder
3 tablespoons butter
3 tablespoons shortening
1 egg, separated
1-1/2 cups milk or sour milk
1 teaspoon baking soda
2 tablespoons hot water


In a large bowl, combine the flour, cornmeal, salt, sugar, and baking powder.

Cut in the butter and shortening until crumbly. In a small bowl, beat together the egg yolk and milk and stir into the cornmeal mixture, along with the baking soda dissolved in hot water. Whip the egg white until stiff but not dry and fold into the batter.

Pour into a greased 8-inch square pan and bake in a preheated 325 degree oven for 30 to 40 minutes.

Cooking & Recipes


Serves 9 to 12.

Preparation Method


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My Great Aunt (1890-1974)

My Great Aunt (1890-1974) made these for me when I was a child. Her recipe was done by "hands full, pinches, dashes, etc. and was never written down. This is about as close as I've ever seen. However, she never baked them, she always fried them. Note: If you opt for "sour milk", use lemon juice or vinegar to sour regular milk; regular milk will NOT sour on its own, it will just spoil.