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Southern Corn Cakes

I tablespoonful but- I cup boiled hominy 1/2 cup milk, warm, but ter 2 eggs not hot teaspoonful salt cup cornmeal Add the warm milk to the hominy slowly, beating until the mixture is very smooth, then stir in the butter, salt, well-beaten eggs, and cornmeal.

The batter should look like thick cream. If too thick add a little more milk, or if too thin a little more cornmeal. Bake in thin sheets in wellbuttered flat pans about twenty-five minutes. Cut into suitable-sized pieces before serving.