Recipe by BETSY4020
"These give you the cornbread taste in an easy-to-eat form for camping and outdoor picnics. They are also very easy to make."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
butter, or as needed
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 add more cornmeal. The process of cooking stovetop works though. So here is what I will do next time: Whisk together 1 cup self-rising cornmeal, 3/4 cup buttermilk, 1 egg. Pour 1/4 cup into a non-stick skillet and cook over medium low heat until browned; flip and brown the other side. If desired, butter bread at this point.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 34
Get cute n’ creepy recipes to feed all your little monsters.
It’s everything you need to cook your best. Learn more about Allrecipes Cooking School.
All the game-day eats you need to crush the tailgate competition.
See how to make sweet, moist, and cakey cornbread.
Cornmeal, millet, and rice flours create a light, fluffy cornbread.
This vegan cornbread is made with whole-wheat flour and agave syrup.