Cornbread Cakes

1 3/4 cups self-rising cornmeal mix
1 egg, lightly beaten
1 1/2 cup buttermilk
2 tablespoons butter or margarine, melted
1/2 cup vegetable oil, divided

Combine first 4 ingredients in a large bowl, stirring just until moistened. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Pour 1/4 cup batter into skillet for each corn cake, cooking 3 cakes at a time. Cook 3 minutes on each side or until browned. Drain cakes on paper towels. Repeat procedure with remaining 3 tablespoons oil and batter. Cool completely.

Makes 12 cakes.

Cooked cakes can be refrigerated for up to 2 days in a tightly covered container or frozen in an airtight container up to 1 month.

To serve, place cakes on ungreased baking sheets. Bake at 350 degrees F for 10 to 12 minutes or until thoroughly heated.

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