Helen's Corn Cakes

This recipe is based on one given to us by Helen Nixon, an Arkansas native and the owner of Helen's Restaurant, on Chicago's South Side. Nixon learned how to cook these cakes from her mother, who, when it was too hot to turn on the oven, would make her corn bread batter as she did flapjacks, using a cast-iron skillet. Slather the cakes generously with butter while they're still warm.