Hominy Cakes
A pint of small hominy, or Carolina grits; a pint of white indian meal, sifted; a salt-spoonful of salt, three large table-spoonfuls of fresh butter; three eggs or three table-spoonfuls of strong yeast; a quart of milk. Having washed the small hominy, and left it soaking all night, boil it soft, drain it, and while hot mix it with the indian meal; adding the salt, and the butter. Then mix it gradually with the milk, and set it away to cool. Beat the eggs very light, and add them gradually to the mixture. The whole should make a thick batter. Then bake them on a griddle, in the manner of buckwheat cakes, rubbing or scraping the griddle always before you put on a fresh cake. Trim off their edges nicely, and send them to table hot. Eat them with butter.
Or you may bake them in muffin rings.
If you prefer making these cakes with yeast, you must begin them earlier, as they will require time to rise. The yeast should be strong and fresh. If not very strong, use four table-spoonfuls instead of two. Cover the pan, set it in a warm place; and do not begin to bake till it is well risen, and the surface of the mixture is covered with bubbles.