1C. SELF-RISING FLOUR,1C.SELF-RISING CORNMEAL,2 EGGS, 1TBLSP.SUGAR,3/4C.PLUS 1 TBLSP.WATER,1/4C.OIL OR BACON GREASE,OIL OR BUTTER FOR FRYING.MIX ALL INGREDIENTS WELL EXCEPT FOR FRYING OIL.DROPMIXTURE BY TBLSP.INTO HOT SKILLET.USE 2 TBLSP.BUTTER PER HOE CAKE.BROWN TILL CRISP;TURN AND BROWN ON OTHER SIDE. DRAIN ON PAPER TOWELS,LEFTOVER BATTER WILL KEEP IN REFRIGERATOR FOR UP TO 2 DAYS