When I was a child. I remember eating these little corn cake with black eyed peas and some good mess of Greens... as the old folk with say. Now I eat them with everything..I mean with all kinds of food dishes.
1 cup of self rising flour
1 cup of self rising corn meal
3/4 cup buttermilk
1/3 cup whole milk
1/4 cup of canola oil
1/2 cup of canola in a skillet for frying,
In a medium bowl, whisk together the flour, cornmeal.adding the whole milk, buttermilk and oil in a bowl blending well. Add eggs and mix well combine with dry ingredients. Heat oil in a skillet over medium high and drop batter by about 1/2 pancake size.
Fry until brown and crisp, turn and brown the other side. Remove and let drain on paper towels.