Back And Forth Cakes - cooking recipe

Ingredients

1/2 c. rye flour
1/2 c. white flour
1 c. Indian meal (cornmeal)
1/2 tsp. salt
1 tsp. soda
1/2 c. syrup
1 c. milk

Preparation

Dissolve soda in syrup.
Sift other dry ingredients together. Stir in syrup and milk.
Pour into greased gem pan or muffin pan. Bake at 400\u00b0 for 20 minutes.