To go with the soup... from the same cookbook.
Southern Corn Cakes (makes 12)
1 3/4 cups unbleached all-purpose flour
3/4 cups coarse yellow cornmeal, plus extra for sprinkling
1/2 cup sugar
1 Tbs baking powder
1/4 tsp fine sea salt (or table salt)
16 Tbs unsalted butter, melted
1 cup heavy cream
1/2 cup buttermilk
1.5 large eggs (okay, so I split this recipe in half, you can make this happen!)
Position a rack in the lower third of teh oven and preheat the oven to 350 degrees F. Line a baking sheet with parchment.
In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl, using a handheld mixer), combine the flour, cornmeal, sugar, baking powder and salt and mix for 1 to 2 minutes, until throughly blended.
In a large measuring cup or a small bowl, mix together the butter, cream, buttermilk, and eggs. Pour into the flour mixture and mix on medium speed just until the ingredients are combined and no longer lumpy.
Using a large ice cream scoop or a 1/4 cup measuring cup, scoop the batter onto the prepared backing sheet, placing teh corn cakes about 2 inches apart (they will spread when baking). Sprinkle about 1 tsp cornmeal over the top of each corn cake.
Bake the corn cakes for 10 to 12 minutes, until lightly golden and crisp on the edges. Serve warm or at room temperature. Store in an airtight container for up to 2 days. (To refresh the corn cakes, wrap in foil and reheat in a 350 degree oven for about 5 minutes.