Corn Cakes - cooking recipe

Ingredients

1 egg yolk
2 c. buttermilk
2 Tbsp. oil
1/2 c. flour
1 tsp. soda
dash of salt (optional)
2 tsp. sugar
1 1/2 c. cornmeal
1 egg white, stiffly beaten

Preparation

Combine first 3 ingredients until well mixed.
Add dry ingredients, blending until smooth.
Fold in egg white.
Let rest 10 minutes.
Fry on hot griddle just like pancakes.
Serve with syrup.
Substitute 1/4 cup Egg Beaters and reduce oil to 1 tablespoon for low-fat corn cakes.
Makes 6 to 10 cakes.