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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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Baby Kato June 08, 2014
Corn Cakes from Readyville Mill