Corn Cakes

The recipe for Buttermilk Corncake suggests

using them as bread in a sandwich of BBQ

pork or chicken. However, we wanted to eat them hot with syrup to go with sliced ham for supper. I did not put in the pepper the recipe calls for to eat them like this and I do not believe I would put pepper in for any other use. It makes 12 cakes and I have some left that we are going to try using for sandwich type eating. I did cool them on a wire rack before wrapping them so they won’t be soggy. With no flour they are gluten free always a plus in my book and we thought they were very good. Crispy and a good foil for the butter and syrup. Also simple and quick to make.

Buttermilk Corncake

2 cups cornmeal

1 ½ teaspoon baking powder

½ teaspoon baking soda

1 teaspoon salt

1 teaspoon black pepper

1 ½ cups buttermilk

2 eggs lightly beaten

4 tablespoons melted butter

Vegetable oil to fry them in.

 Blend dry ingredients together. In a separate bowl, whisk together wet ingredients, Pour into cornmeal and stir just until combined. Batter will be thick. If too thick, thin with a little more buttermilk.

 Heat oil in a nonstick skillet over medium high heat. For each corncake, spoon ¼ cup batter onto hot skillet, and cook 3 minutes per side, or until brown. Makes 12