Ingrients & Directions

2 eggs — well beaten
2 c milk
1/4 c vegetable oil
1 1/3 c yellow cornmeal
3/4 ts salt

Combine eggs, milk and oil, mixing well. Combine cornmeal and salt;
stir into egg mixture. Drop by 2 tablespoons onto hot lightly
greased griddle. Turn cakes when tops are covered with bubbles and
edges looked cooked. Serve hot with butter. 2 1/2 dozen.


Yields
4 Servings