Corn Cakes from Readyville Mill

Recipe by COOKGIRl
READY IN: 10mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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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