Cornbread Cakes

Cornbread Cakes

4
BETSY4020 1

"These give you the cornbread taste in an easy-to-eat form for camping and outdoor picnics. They are also very easy to make."

Ingredients 25 m {{adjustedServings}} servings 153 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 153 kcal
  • 8%
  • Fat:
  • 3.8 g
  • 6%
  • Carbs:
  • 24.5g
  • 8%
  • Protein:
  • 6.1 g
  • 12%
  • Cholesterol:
  • 58 mg
  • 19%
  • Sodium:
  • 469 mg
  • 19%

Based on a 2,000 calorie diet

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Directions

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  1. Mix self-rising cornmeal, egg, and buttermilk together in a bowl to make a smooth batter.
  2. Melt butter in a large skillet over medium heat; pour about 1/4 cup of batter into the hot butter and cook pancake until browned and bubbles appear on the surface, about 5 minutes. Flip and cook until set and other side is browned, 2 to 3 minutes more. Repeat with remaining batter.
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Reviews 4

  1. 4 Ratings

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Paula
7/2/2013

I believe the amount of buttermilk in this recipe is entirely too much and should be 3/4 cup, a little less if you use skim milk soured with vinegar. I followed the recipe but ended up having to add more cornmeal. The process of cooking stovetop works though. So here is what I will do next time: Whisk together 1 cup self-rising cornmeal, 3/4 cup buttermilk, 1 egg. Pour 1/4 cup into a non-stick skillet and cook over medium low heat until browned; flip and brown the other side. If desired, butter bread at this point.

Kendra
2/9/2015

DELICIOUS! I only used 3/4cup of milk and they turned out perfectly.

emewells
6/15/2014

LOVE These! So easy! I added a drizzle of honey to the mix and topped the cakes off with fresh blueberry topping and more honey. YUM!