Corn Cakes from Readyville Mill |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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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. 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:
1. In a large mixing bowl combine the dry ingredients.
2. Whisk together the eggs with the buttermilk and cooled melted butter.
3. Combine the wet ingredients with the dry ingredients and stir just until combined.
4. Preheat griddle over medium-high heat. Lightly oil the griddle.
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. Cook until bubbles form on top and then flip over and cook the other side.
7. Cook until bottoms are lightly browned and set.
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. Yield about 16 corn cakes.
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