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    You are in: Home / Recipes / Corn Cakes from Readyville Mill Recipe
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    Corn Cakes from Readyville Mill

    Corn Cakes from Readyville Mill. Photo by Baby Kato

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    Total Time:

    Prep Time:

    Cook Time:

    10 mins

    10 mins

    0 mins

    Cookgirl's Note:

    From c/o Readyville Mill in Tennessee. I omitted the sugar because the corn cakes were served in place of corn tortillas with this: Belizean Beans-Basic (Vegan) and plain white rice. Light and crispy! Best enjoyed the same day they are prepared. Made to order and right out of the pan is ideal.

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    Units: US | Metric


    1. 1
      In a large mixing bowl combine the dry ingredients.
    2. 2
      Whisk together the eggs with the buttermilk and cooled melted butter.
    3. 3
      Combine the wet ingredients with the dry ingredients and stir just until combined.
    4. 4
      Preheat griddle over medium-high heat. Lightly oil the griddle.
    5. 5
      Pour scant 1/4 cup of the corn cake batter onto the hot griddle. Do not crowd-these flatten out to about 4" diameter.
    6. 6
      Cook until bubbles form on top and then flip over and cook the other side.
    7. 7
      Cook until bottoms are lightly browned and set.
    8. 8
      Serve with hot butter and maple syrup for breakfast. For lunch or dinner, top with a dollop of sour cream, garnish with green onions or fresh chives.
    9. 9
      Yield about 16 corn cakes.

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    Ratings & Reviews:

    • on June 08, 2014


      Wow, were these tasty corn cakes ever good. I made 1/2 the recipe, exactly as written and ended up with 6 beautiful big pancakes. The corn cakes were fragile, light, thin, gritty and flavorful. I used coconut oil to fry them , wow was it good with the cornmeal. These cakes are very fragile, let them set up a bit before turning and be very gentle with them. If they are mushy when you go to turn, let them set up more. They finish setting as they cool. I cooked mine on med low for two or three minutes before turning. Garnished with maple syrup for a memorable treat. The maple syrup penetrates the cakes beautifully. Thanks for sharing this wonderful recipe.

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    Nutritional Facts for Corn Cakes from Readyville Mill

    Serving Size: 1 (207 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 398.5
    Calories from Fat 151
    Total Fat 16.8 g
    Saturated Fat 8.8 g
    Cholesterol 127.1 mg
    Sodium 1404.5 mg
    Total Carbohydrate 53.1 g
    Dietary Fiber 4.4 g
    Sugars 4.8 g
    Protein 11.2 g

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