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."
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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.
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.
* 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
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