Buttermilk Corn Cakes With Kathy Recipe

1. 1

   Bring 1 c. water to a boil.

2. 2

   In a medium bowl, combine cornmeal and boiling water.

3. 3

   Let plump 10 min.

4. 4

   Add in sugar and salt.

5. 5

   Stir to combine.

6. 6

   Let sit 10 min more.

7. 7

   In a small bowl, combine flour and baking pwdr.

8. 8

   Set aside.

9. 9

   In a liquid measure, combine buttermilk, corn, egg, and 2 Tbsp.

10. 10

    melted butter.

11. 11

    Whisk to combine.

12. 12

    Slowly add in buttermilk mix to cornmeal mix, whisking constantly to combine.

13. 13

    Add in flour mix, and stir to combine.

14. 14

    In a large skillet, heat butter over medium heat.

15. 15

    Using a ladle, pour about 2 Tbsp.

16. 16

    corn-cake batter into pools spaced 2 inches away from each other.

17. 17

    Cook till edges begin to bubble, about 1 1/2 min.

18. 18

    Turn and cook till golden brown on bottom, about 1 1/2 min.

19. 19

    Repeat with remaining batter, keeping finished corn cakes on a heat-proof plate in the oven.

20. 20

    This recipe yields 12 servings.

* Per serving · 4 servings · Values may vary.

No additional tips available.