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

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    • 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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