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    You are in: Home / Recipes / Caney Fork Cornbread Cakes Recipe
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    Caney Fork Cornbread Cakes

    Caney Fork Cornbread Cakes. Photo by Red Apple Guy

    1/1 Photo of Caney Fork Cornbread Cakes

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    Red Apple Guy's Note:

    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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    Units: US | Metric


    1. 1
      Mix all ingredients together in a bowl.
    2. 2
      Heat a skillet and add a little oil for frying.
    3. 3
      Pour enough batter into the skillet to form 4 to 6 inch round cakes.
    4. 4
      Fry until browned on the bottom and flip.
    5. 5
      Fry until both sides are browned.
    6. 6
      Serve hot with butter or with beans or stew.

    Browse Our Top Flat-Shaped Breads Recipes

    Ratings & Reviews:

    • on September 25, 2006


      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.

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    • on October 14, 2014


      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!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 25, 2007

      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! :)

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)


    Nutritional Facts for Caney Fork Cornbread Cakes

    Serving Size: 1 (96 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 154.5
    Calories from Fat 113
    Total Fat 12.6 g
    Saturated Fat 2.6 g
    Cholesterol 32.1 mg
    Sodium 133.4 mg
    Total Carbohydrate 8.6 g
    Dietary Fiber 0.7 g
    Sugars 1.1 g
    Protein 3.1 g

    The following items or measurements are not included:

    cornmeal mix

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