Corn Meal Griddle Cakes with Yeast

Ingredients:

4 cups milk
3 cups corn meal
1 cup all purpose flour
1 teaspoon salt
1/2 cake of fresh yeast
1 tablespoon butter, melted
2 eggs
1 teaspoon baking soda
1 tablespoon butter and 2 tablespoons oil, melted (for greasing the griddle)

Preparation:

• Rise yeast in 1/2 cup of warm milk, 1 tablespoon of flour and 1 teaspoon of sugar.
• Stir into 3½ of boiling milk three cups of corn meal; after it cools add one cup of all purpose flour, a teaspoon of salt and prepared yeast.
• Mix this over night. In the morning add one tablespoon of melted butter, two beaten eggs and a teaspoonful of baking soda dissolved in a little water. This batter should stand a few minutes, after adding the butter and soda, that it should have time to rise a little; in the meantime the griddle could be heating.
• Grease the griddle with melted butter and oil. Between each batch of cakes, wipe the griddle off with a clean paper or cloth and grease afresh.
  
• Put the cakes on by spoonfuls, or pour them carefully from a pitcher, trying to get them as near the same size as possible. As soon as they begin to bubble all over turn them, and cook on the other side till they stop puffing.
  

NOTE: The second batch always cooks better than the first, as the griddle becomes evenly heated.