I really love cornbread. I am a cornbread-fed lady. My mom always made beans and rice, and cornbread was served on the side. I still cannot have beans without cornbread. To me, it would just be wrong! I want to introduce you all to my Corn Cakes
A lot of people opt out of having cornbread simply because they don’t realize just how easy and quick it can be when it’s homemade. Here is a recipe that is beyond frugal, and ANYONE can make it. Unlike your normal cornbread, this bread is in a pancake form. I like making it this way because it comes out light, fluffy and golden. Also, kids like it because it also makes a great snack along with a cold glass of milk. Make no mistake! This corn bread is delicious with beans and rice or smothered chicken; however, it can be served on its own as well! Give it a try.
Corn Cakes
Ingredients
- 1 cup corn meal
- 1 cup all purpose flour
- 1 1/4 cup milk
- 1 tsp salt
- 1/4 cup sugar
- 1/4 cup melted butter
- 2 eggs
- 3 tsp baking powder
Instructions
- Add the flour, corn meal, salt, sugar, and baking powder. Sift the ingredients.
- Add the milk, eggs, and melted butter along with the dry ingredients.
- Mix the ingredients well until the batter is smooth.
- Heat your pan or electric griddle to about 400 degrees.
- Pour 1/3 cup of the batter onto the griddle or pan.
- When the corn cake starts to bubble, flip it over.
- Let the other side cook, until it is semi golden brown.
- Remove the corn cake from the griddle/pan, and let cool on a plate.
- Serve with beans and rice, smothered dishes, or alone and enjoy!
Video
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You are the best!!!
Very good, easy and tasty. Two observations; one is that these came out sweeter than I’d prefer, even though I’d cut back the sugar to a “very” scant 1/4 cup. Secondly, if you use cast iron, if it is well seasoned, do NOT use more grease before cooking – these cooked better and more uniformly after the grease was removed.
Love all that you do Rosie!
Thanks so much Tara! XOXO
Just like my Mamaw did, I make this batter the night before. I add some ground cardamom and leave out the baking powder. The next morning, I stir the baking powder into a little bit of room temperature milk and then use that to reconstitute the thick batter. I serve these with fresh berries, butter, and either agave, maple, or some Steen’s Cane Syrup, if I’ve got some lying around!
Super fluffy and tasty. This is my go to recipe.
Terrific flavor and superb texture. I’ll be making this again. My wife, who grew up on corncakes, says these are the best she’s ever had.