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

4 comments:

  1. Wow these sure look good! I am going to half the recipe and make them tonight to go with my crockpot chili. I have powdered buttermilk in my fridge that I can make buttermilk out of, and will skip the pepper also. Thanks for this dee-licious looking recipe!

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  2. Hope you like them as much as we did. Sounds great with chili. It is cooler here today, so chili or soup sounds good.

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  3. I think these look really good... I am not sure if the grandkids would eat them, though!

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  4. Do they like cornbread? They are somewhat that flavor. Of course we like fried cornmeal mush at our house.

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