Prep 10 mins
Cook 20 mins
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.
- 2 cups cornmeal mix, self-rising (I use Martha White)
- 1 1⁄3 cups milk or 1 1⁄3 cups buttermilk
- 1⁄4 cup oil
- 1 large egg, beaten
- 2 -3 tablespoons oil (for frying)
- 2 ounces green chilies, chopped
- 8 3⁄4 ounces whole kernel corn, drained
- 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.
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.
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!
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 350Â° 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! :)