Cornbread Cakes

Cornbread Cakes

BETSY4020 1

"These give you the cornbread taste in an easy-to-eat form for camping and outdoor picnics. They are also very easy to make."
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25 m servings 153 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 153 kcal
  • 8%
  • Fat:
  • 3.8 g
  • 6%
  • Carbs:
  • 24.5g
  • 8%
  • Protein:
  • 6.1 g
  • 12%
  • Cholesterol:
  • 52 mg
  • 17%
  • Sodium:
  • 469 mg
  • 19%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. Mix self-rising cornmeal, egg, and buttermilk together in a bowl to make a smooth batter.
  2. Melt butter in a large skillet over medium heat; pour about 1/4 cup of batter into the hot butter and cook pancake until browned and bubbles appear on the surface, about 5 minutes. Flip and cook until set and other side is browned, 2 to 3 minutes more. Repeat with remaining batter.



I believe the amount of buttermilk in this recipe is entirely too much and should be 3/4 cup, a little less if you use skim milk soured with vinegar. I followed the recipe but ended up having to...

yes it's good but I added some jiffy made it taste great my kids say.

DELICIOUS! I only used 3/4cup of milk and they turned out perfectly.

LOVE These! So easy! I added a drizzle of honey to the mix and topped the cakes off with fresh blueberry topping and more honey. YUM!

Me and my 3 year old son love them. He is a picky eater too. I can't even get him to try cornbread but he will eat these.