Description
Golden on the outside, tender in the middle, these corncakes deliver pure comfort with every bite. Perfect for slow Sunday mornings, quick weekday breakfasts, or as a savory side for chili night. Minimal fuss, maximum flavor—just like Granny used to make.
Ingredients
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1 cup cornmeal (yellow or white)
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1 cup all-purpose flour
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2 tsp baking powder
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¼ tsp baking soda
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¼–¾ tsp salt
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2 tbsp sugar
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1½ cups buttermilk
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2 large eggs
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2 tbsp neutral oil or melted butter
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Butter or oil for cooking
Instructions
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Mix dry: In a large bowl, whisk cornmeal, flour, baking powder, baking soda, salt, and sugar.
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Mix wet: In another bowl, whisk buttermilk, eggs, and oil/butter until smooth.
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Combine: Pour wet into dry, stir just until combined. Lumps are good—don’t overmix.
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Heat griddle: Medium to medium-high until drops of water sizzle. Lightly grease.
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Cook: Scoop ⅓ cup batter per cake. Cook 1–2 min until bubbles form and edges look dry. Flip; cook 30–60 sec until golden.
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Serve hot: Stack with honey, syrup, or savory toppings. Keep warm in a 200°F oven if needed.
Notes
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Stone-ground cornmeal gives more texture and flavor.
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Use both butter & oil—oil for sear, butter for flavor.
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Keep heat steady; too high = burnt outsides, raw centers.
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For fresh corn flavor, fold in kernels before cooking.
- Prep Time: 10 min
- Cook Time: 12 min
Nutrition
- Calories: 140 Cal per cake
- Fat: 5g
- Carbohydrates: 20g
- Protein: 4g