This was a family favorite growing up and still is today. Just plain comfort food.
1/2 c self-rising buttermilk corn meal
1/2 c self rising flour
1 Tbsp vegetable oil
1/2 c milk, maybe a little more if needed
1. Combine the cornmeal and flour, crack in the egg and add 1 tsp. oil. Slowly add the milk and stir to the consistency of a pancake batter. Heat a little (1-2T) oil over med. high heat in a frying pan. Using a 1/4 C. measuring cup, pour batter into the pan and cook 1-3 minutes per side, just like you would a pancake. Remove to a paper towel lined plate. You can place these on a cookie sheet and in the oven at 300 degrees to remain warm while cooking the remaining batter