These tender, tiny cakes are simple to prepare, and disappear off the platter.
Makes twenty four 2-inch cakes
3/4 cup yellow or white cornmeal
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1 large egg
1/4 cup melted butter or canola oil
In a medium bowl stir together the cornmeal, baking powder, baking soda, and salt. Mix together the buttermilk, egg, and melted butter or oil. Add the milk mixture to the cornmeal mixture and stir to combine. Preheat a griddle or non-stick skillet until hot. Using a 1 tablespoon measuring spoon, portion out the batter onto the hot griddle or skillet. Cook until bubbles open up on the surface of the cake and the bottom is golden brown. Working quickly, flip the cakes and continue to cook until the other side golden brown. Keep warm in a 200°F oven if necessary until ready to serve.