Corn Cakes From Readyville Mill – a delicious recipe with cornmeal, salt, sugar, baking powder, baking soda, eggs. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
["In a large mixing bowl combine the dry ingredients.", "Whisk together the eggs with the buttermilk and cooled melted butter.", "Combine the wet ingredients with the dry ingredients and stir just until combined.", "Preheat griddle over medium-high heat. Lightly oil the griddle.", "Pour scant 1/4 cup of the corn cake batter onto the hot griddle. Do not crowd-these flatten out to about 4"" diameter.", "Cook until bubbles form on top and then flip over and cook the other side.", "Cook until bottoms are lightly browned and set.", "Serve with hot butter and maple syrup for breakfast. For lunch or dinner, top with a dollop of sour cream, garnish with green onions or fresh chives.", "Yield about 16 corn cakes."]
923
kcal
Calories
87
g
Fat
35
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 cups cornmeal (can use white or yellow cornmeal but I used yellow), 1/2 teaspoon salt, 2 tablespoons sugar (optional), 2 tablespoons baking powder, and more.
Yes, Corn Cakes From Readyville Mill falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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