Corn Griddlecakes

• 2 12 cups milk, heated to scalding
• 12 cake yeast, softened in
• 12 cup water
• 2 23 cups flour, sifted
• 1 13 cups cornmeal
• 4 teaspoons sugar
• 1 teaspoon salt
• 2 eggs, well beaten

1. Cool milk to lukewarm and add softened yeast.
2. Mix dry ingredients together; stir in yeast mixture, cover and let stand overnight in a warm place.
3. Add eggs and let stand ten to fifteen minutes before baking.
4. Drop mixture from a spoon onto a hot, greased griddle.
5. Cook on one side until puffed, golden brown and full of bubbles; turn and cook on the other side.
6. Serve hot with butter and syrup or honey.

milk, cake yeast, water, flour, cornmeal, sugar, salt, eggs

Taken from www.food.com/recipe/corn-griddlecakes-229511 (may not work)