Preparation:
Beat eggs slightly, add the remaining ingredients, and mix thoroughly.
Grease
a heavy 8 inch skillet. Place over moderately high heat (about 325 F); when
hot, pour in half the cornmeal mixture. Cook about 10 minutes, until bottom
is browned and top is set. With a broad spatula turn cake and cook about 7
to
8 minutes to brown other side. Repeat with remaining cornmeal mixture.
Serve
hot. Makes 2 (8 inch) cakes or 8 to 10 servings. |
