Cornbread Cakes

Cornbread Cakes

3 Reviews 1 Pic
  • Prep

    5 m
  • Cook

    20 m
  • Ready In

    25 m
BETSY4020
Recipe by  BETSY4020

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

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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Directions

  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 (3)

Rate This Recipe
Paula
2

Paula

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.

emewells
0

emewells

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!

wvangelinoh
0

wvangelinoh

Me and my 3 year old son love them. He is a picky eater too. I can't even get him to try cornbread but he will eat these.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 153 cal
  • 8%
  • Fat
  • 3.8 g
  • 6%
  • Carbs
  • 24.5 g
  • 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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