Caney Fork Cornbread Cakes

"This isn't so much a recipe as a method of cooking cornbread in a hurry - especially in small batches. I first encountered these cornbread cakes in Tennessee at a food counter and saw these pancakes. So...I asked what pancakes were doing alongside chicken and gravy. Laughter followed and I was quickly told "well, that's cornbread." Oh really? I've been making them ever since and this recipe has a few of my own ingredients."
 
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photo by Red_Apple_Guy photo by Red_Apple_Guy
photo by Red_Apple_Guy
Ready In:
30mins
Ingredients:
7
Serves:
8
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ingredients

  • 2 cups cornmeal mix, self-rising (I use Martha White)
  • 1 13 cups milk or 1 1/3 cups buttermilk
  • 14 cup oil
  • 1 large egg, beaten
  • 2 -3 tablespoons oil (for frying)
  • 2 ounces green chilies, chopped
  • 8 34 ounces whole kernel corn, drained
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directions

  • Mix all ingredients together in a bowl.
  • Heat a skillet and add a little oil for frying.
  • Pour enough batter into the skillet to form 4 to 6 inch round cakes.
  • Fry until browned on the bottom and flip.
  • Fry until both sides are browned.
  • Serve hot with butter or with beans or stew.

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Reviews

  1. Oh!My! This brings back memories,being raised in the south I ate these a lot,i love cornbread(but am limited to it because of diabetes),this is a great recipe,i have made them often,although I dont always use corn in them.Thanks for posting.
     
  2. These were really good. I loved the green chilies in it, and in fact I might even increase them to maybe 3oz (instead of 2oz). It didn't specify what type of oil to use for the batter, so I used canola oil for the batter and olive oil for the frying. And oil was an overwhelming flavor in the cornbread cakes. So next time I'll try a different oil, maybe something more neutral. I really like simple but tasty recipes like this though, so I will make these again. Thanks for sharing your recipe, Red Apple Guy. Yum!
     
  3. I also have to put a comment without stars. Not because I subbed in a lot of changes though. Rather it is because I was unable to get this right! I don't know what it was, I just couldn't get these to cook! I tried a hot pan and the outsides cooked but the middle was still raw. I tried a lower heat and it took forever to do anything. By the time the center was cooked a bit, the outsides were burnt. So after wasting half of the batch (sheer pig-headed-ness, I didn't want to give up!) I finally sprayed a loaf pan with non-stick spray and poured in the rest of the batter. I baked it at 350° until it was done about 15 minutes. The cornbread was wonderful! I only wish I could have managed to actually fry these little babies! I will try again. I am determined to figure this out! The problems I had were NOT by fault of the recipe or the poster... nope, the problems are all me! :)
     
  4. I basically used this as a concept and did not follow your recipe at all so I'm not assigning stars. But I wanted to thank the concept for saving me! I made Homemade Baked Yellow Eyed Beans for dinner. As it cooked all day in the oven I decided to try to make cornbread in the crockpot. I must have used the wrong vessel or something, because the cornbread was not ready at dinner time so I went looking for a replacement. I didn't have cornmeal mix so I used 1 cup cornmeal and 1 cup whole wheat pastry flour, plus 2 tsp. baking powder. My husband won't eat cornbread with corn in it, and the kids won't eat chilis, so I left those out as well. Started cooking them on my griddle and decided to add a little splenda to the mix since we like sweet cornbread. This was great to go with the beans, though. Thanks so much for a great idea! My original review of 11/11/06 is above. Edited to add that I have made these again using the same subs as above, but this time I subbed applesauce for the oil and used 2 egg whites, and skim milk. Since I cook them on the griddle it is a virtually fat free cornbread that is light and fluffy! Tonight it went well with the lentil loaf I made. Yum.
     
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Tweaks

  1. I basically used this as a concept and did not follow your recipe at all so I'm not assigning stars. But I wanted to thank the concept for saving me! I made Homemade Baked Yellow Eyed Beans for dinner. As it cooked all day in the oven I decided to try to make cornbread in the crockpot. I must have used the wrong vessel or something, because the cornbread was not ready at dinner time so I went looking for a replacement. I didn't have cornmeal mix so I used 1 cup cornmeal and 1 cup whole wheat pastry flour, plus 2 tsp. baking powder. My husband won't eat cornbread with corn in it, and the kids won't eat chilis, so I left those out as well. Started cooking them on my griddle and decided to add a little splenda to the mix since we like sweet cornbread. This was great to go with the beans, though. Thanks so much for a great idea! My original review of 11/11/06 is above. Edited to add that I have made these again using the same subs as above, but this time I subbed applesauce for the oil and used 2 egg whites, and skim milk. Since I cook them on the griddle it is a virtually fat free cornbread that is light and fluffy! Tonight it went well with the lentil loaf I made. Yum.
     

RECIPE SUBMITTED BY

My wife and I live just outside of Atlanta, GA. Two daughters live in town, one with my two grandsons. My son is living in California. I'm a retired environmental manager at a manufacturing facility. My Mom and Dad would have loved this site. Dad was a huge collector of recipes and was in the food industry. Mom was a terrific cook as well. Another influence was a roommate at the Universtiy of Arkansas that was an excellent cook. Today I enjoy barbecuing and grilling year round and cooking in general. My latest adventure is in bread baking. I'm loving it and going to school on it right here on the bread forum. I'm active in a terrific church and also love fly fishing and fly tying.
 
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