These corn cakes are like rustic little cousins of pancakes, crisp at the edges, tender in the middle, and full of sweet, toasty corn flavor. A simple batter of cornmeal, a bit of flour, milk, and egg hits a hot, lightly oiled griddle, where it sizzles into golden cakes you can stack high or serve in a basket at the table.
Instructions
In a bowl, whisk cornmeal, flour, baking powder, salt, and sugar (if using).
In another bowl, beat the egg with milk and oil/butter.
Combine wet into dry and stir just to mix.
Heat a lightly oiled skillet or griddle over medium.
Drop batter by spoonfuls (like small pancakes).
Cook 2–3 minutes per side until golden and cooked through.
Notes
They’re just sturdy enough to dip into stew or soak up mussel broth, but soft enough to eat on their own with a dab of butter or a drizzle of honey.
In a coastal, first-Thanksgiving–inspired spread, they stand in for the rough corn cakes and breads that would have been common at the time, only a bit more dependable and easy to cook on a modern stove.
Serve them warm, let people grab them with their hands, and watch them disappear.
Source
Food in U.S.A.