Total Time
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.

Ingredients Nutrition

  • 2 cups cornmeal mix, self-rising (I use Martha White)
  • 1 13 cups milk or 1 13 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


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

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.

STARTERWIFE September 25, 2006

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!

NorthwestGal October 14, 2014

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! :)

Saturn May 25, 2007