- 1/2 cup all-purpose flour
- 1/2 cup cornmeal (preferably white and stone-ground; not coarse)
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 large egg
- 1 cup whole milk
- 1/2 tablespoon vegetable oil plus additional for brushing
- Accompaniments: butter and shagbark hickory syrup
- Whisk together flour, cornmeal, baking powder, and salt in a bowl. Whisk in egg, milk, and 1/2 tablespoon oil until combined.
- Brush a griddle or a 12-inch (nonstick or well-seasoned cast-iron) skillet with oil and heat over moderate heat until hot. Using a scant 1/8 cup batter for each cake, cook corn cakes in batches of 4 until bubbles appear on surface and undersides are golden, 1 1/2 to 2 minutes. Turn over with a spatula and cook until undersides are golden, about 45 seconds more. (Corn cakes will be thin.) Transfer to a plate and keep warm, covered. Stir batter and brush griddle or skillet with oil between batches.