Name: Cornmeal-Rye Cakes
Ingredients: 1/2 c Rye flour; 1 ts Salt; 1/2 ts Baking soda; 3 tb Butter, melted; 2 c Buttermilk; Vegetable oil <<or>> clarified butter for cooking

[Jonathan] Edwards bases this distinction on the difference between two ways of knowing. On the one hand, there is knowledge that is merely speculative, notional, a mere cognitive awareness of some truth. On the other hand, there is what Edwards calls “the sense of the heart” in which one recognizes the beauty or amiableness or sweetness of that truth and feels pleasure and delight in it. It is the difference between knowing or believing that God is holy and having a “sense” of or enjoying His holiness. “There is a difference between having a rational judgment that honey is sweet, and having a sense of its sweetness.” Thus “when the heart is sensible of the beauty and amiableness of a thing, it necessarily feels pleasure in the apprehension.”

Sam Storms

CATEGORY	CUISINE	TAG	YIELD
Dairy, Vegetables		New, Text, Import	1	Servings

INGREDIENTS

1/2	c	Rye flour
1	ts	Salt
1/2	ts	Baking soda
3	tb	Butter, melted
2	c	Buttermilk
		Vegetable oil <<or>> clarified butter for cooking

INSTRUCTIONS

Mix the cornmeal, rye flour, salt and baking soda together in a large
mixing bowl. Stir in the butter and buttermilk, mix until blended.
Spoon onto well oiled medium hot griddle. Cook until a few bubbles form
then flip and cook until bottoms are lightly browned.
Yield: Approximately twelve 4-inch cakes
Posted to MC-Recipe Digest V1 #322
Recipe by: COOKING RIGHT SHOW #CR9669
From: Bill Spalding <billspa@icanect.net>
Date: Sat, 30 Nov 1996 04:20:04 -0500 (EST)

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“Man’s way leads to a hopeless end — God’s way leads to an endless hope.”