My youngest son loves to wake up on a Saturday or Sunday morning to the smells of sausage and corn cakes in the air. He would rather have these cakes over the traditional ones that everyone fancies. Try these with butter peacan syrup, it might be your new favorite breakfast.
Mix flour, cornmeal, baking powder, baking soda, sugar, salt until combined. Beat eggs, milk, and vanilla. Add to the dry ingrediants just until barely combined. Let stand 10 minutes.
I think the cakes are even better if the batter can sit overnight in a pitcher refrigerator to make sure that the cornmeal has time to blossum. Sometimes the cakes can get grainy depending on the brand of cornmeal you use.