2 cups buttermilk
1 tablespoon melted butter
1/3 cup flour
1 cup coarsely ground cornmeal
1/2 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons vegetable oil
In medium bowl, combine all ingredients except oil. Mixture should be thickness of pancake batter or heavy cream.
Heat small amount of oil in small sauté pan over medium heat. Spoon in 1/4 cup batter for each cake, cook 3 to 4 minutes, turn and cook 1 to 2 minutes more, until golden brown. Serve hot with corn relish (see recipe, below).
3 cups fresh or frozen corn
1 cup finely shredded green cabbage
1 cup chopped yellow onion
1/2 cup seeded and diced sweet red pepper
1 teaspoon whole celery seed
1/2 teaspoon whole mustard seed
1/2 teaspoon ground turmeric
1/2 teaspoon dry mustard
1/3 cup sugar
1/2 cup cider vinegar
Place all ingredients in heavy saucepan over medium heat and bring to a boil. Lower heat and simmer for 20 minutes. Serve warm or cold with griddle cakes.
Recipe from A Texas Style Christmas Feast Meets West. Texas Monthly, December 1992.