Source:

Mrs. Wiggs

Serves/Makes:12 cakes

Ingredients

• 1 box Jiffy cornbread mix
• 1/4 cup (60 ml) oil

Preparation

• Mix cornbread according to package directions.
• Heat non-stick skillet till hot.
• Pour in enough oil to lightly coat bottom of skillet.
• Pour in about 2 tbsp (30 ml) of batter to make pancake; make 3 pancakes at a time.
• When bubbly on top and brown on bottom turn cakes over.
• Cook until bottoms are brown.
• Repeat with rest of batter.
• Serve with butter and/or honey.

Comments

My mom always made this when I was a kid and her mother before her(though she made her own mix, stump up.) These make a good breakfast sandwich with a slice of ham and a hard-fried egg. It's good served with pork or ham.