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Corn Cakes
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Recipe Information
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.

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