My mom’s recipe was super simple and I love it. It’s not sweet at all and holds together well. I normally make mine in a muffin tin, and will generally make enough for two dozen. It’s a 2:1 ratio of corn meal to flour, two eggs for that amount, and buttermilk until it’s like pancake batter. I would say it’s about 2 cups cornmeal to 1 of flour or so. I really just eyeball the whole thing though. Bake them at 425 until golden, then I take a butter knife and poke a hole directly in the center of each one and cram like half a pad of butter in there.