Cornbread Cakes

Cornbread Cakes

 Made  times
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."
Saved
Save
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

25 m servings 153 cals
Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

  • 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

See full nutrition

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.

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.

Reviews

6
  1. 6 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

This worked out well and is as easy as it looks. I added a table spoon of sugar and a pinch of salt. Having no butter milk in the house I used 3/4 cup yogurt with 1/4 whole milk .

Most helpful critical review

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...

Most helpful
Most positive
Least positive
Newest

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...

This worked out well and is as easy as it looks. I added a table spoon of sugar and a pinch of salt. Having no butter milk in the house I used 3/4 cup yogurt with 1/4 whole milk .

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.

Other stories that may interest you