corn pawn (skillet cooked) or hushpuppies
2 cups self-rising corn meal
1 cup self-rising flour (I like 2 parts cornmeal to one part flour. If you like your corn pawn more corny use less or omit the flour.)
1-2 eggs the more eggs you use the more cake like the pawn becomes.
1-tablespoon full cooking oil you can substitute oil for eggs just add more oil if you have no eggs. You can also use oil and water in place of milk but the pawn will not be as good.
Mix in buttermilk or milk until mixture is pourable but not soupy.
Cold skillet method, my favorite method, grease an iron skillet heavily with lard or Crisco pour in mixture place in oven heat at 450 until top is golden to medium brown the undercrust will be a dark brown and is the best part. A toothpick can be inserted and withdrawn if it has no dough sticking to it the pawn is done. The pawn should plop on to the plate if the skillet was greased enough.
Hot skillet method, heat an iron skillet with about 1/4 inch of cooking oil. Pour mixture into hot grease and place in oven. Use a well-seasoned skillet or it will stick.
You can add sugar, corn, peppers, onions, cracklins (pork remnants from lard making)or whatever you fancy to the above mixture.
Fritters or flapjacks can be cooked like pancakes but make the mixture a little soupy.
Submitted by 54Ball