Smoki corn cakes

This is a modern version of Indian Corn Cakes, created by the Smoki People (non-Indian) of Prescott.

2-1/2 cops corn meal
6 teaspoonsful baking powder
1/4 cup flour
1 teaspoon salt
1 or 2 eggs
3 tablespoons melted shortening
2-1/2 cups milk

Mix all ingredients until thoroughly blended. Fry on greased griddle, using lard or bacon fat as grease. Serve with powdered sugar or syrup. (Makes thirty-six cakes.)

Source: Al Fischer and Mildred Fischer, "Arizona Cook Book" (1983).