Corn Cakes with Walnuts and Sage

Directions

1. 1
   Heat a nonstick griddle or nonstick skillet over moderate heat.
2. 2
   In a small saucepan, melt butter and transfer to a small mixing bowl.
3. 3
   Wipe out pan and return to heat with 1 1/2 cups water.
4. 4
   Bring water to a boil over high heat.
5. 5
   Add cornmeal to a large mixing bowl add the hot water, stir to combine.
6. 6
   Beat eggs, milk, and sugar with melted butter and stir this mixture into cornmeal.
7. 7
   Sprinkle a little salt into bowl.
8. 8
   Add 1 cup all-purpose flour into a strainer or a sifter.
9. 9
   Knock strainer to add flour into corn cake mix.
10. 10
    Add sage to batter and stir to combine.
11. 11
    Wipe a pat of butter, nestled in paper toweling, across the griddle pan to grease it.
12. 12
    Place small ladles of corn cake batter onto griddle or skillet: make cakes 3-inches wide and allow a bit of space between them in the pan.
13. 13
    Nest a few walnut bits into wet batter as the cakes begin to cook.
14. 14
    Cook cakes 2 to 3 minutes on each side, until golden brown.
15. 15
    Serve cakes with softened butter and honey for drizzling.
16. 16
    YUMMY!