Cornmeal Cakes Recipe

100g/4 oz/1 cup self-raising (self-rising) flour
100 g/4 oz/1 cup cornmeal

5 ml/1 tsp baking powder
15 g/0.5 oz/1 tbsp caster (superfine) sugar
2 eggs
375 ml/13 fl oz/1.5 cups milk

60 ml/4 tbsp oil
Oil for shallow-frying

Method:

Mix together the dry ingredients and make a well in the centre. Beat together the eggs, milk and measured oil, then beat into the dry ingredients. Heat a little oil in a large frying pan (skillet) and fry (saute) 60 ml/4 tbsp of the batter until bubbles appear on the top. Turn over and brown on the other side. Remove from the pan and keep warm while you continue with the remaining batter. Serve warm.