Corn Cakes from Readyville Mill
- Reviews 2
Ready In: 10 mins
Serves: 4
Ingredients
- 2 cups cornmeal (can use white or yellow cornmeal but I used yellow)
- 1⁄2 teaspoon salt
- 2 tablespoons sugar (optional)
- 2 tablespoons baking powder
- 1 teaspoon baking soda
- 2 eggs, beaten
- 1 1⁄2 cups buttermilk
- 1⁄4 cup butter, melted then cooled until warm
Directions
- In a large mixing bowl combine the dry ingredients.
- Whisk together the eggs with the buttermilk and cooled melted butter.
- Combine the wet ingredients with the dry ingredients and stir just until combined.
- Preheat griddle over medium-high heat. Lightly oil the griddle.
- Pour scant 1/4 cup of the corn cake batter onto the hot griddle. Do not crowd-these flatten out to about 4" diameter.
- Cook until bubbles form on top and then flip over and cook the other side.
- Cook until bottoms are lightly browned and set.
- 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.
- Yield about 16 corn cakes.
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