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Cornbread Cakes

RG

Ingredients



Instructions

  1. Combine first 4 ingredients in a large bowl, stirring just until moistened.
  2. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Pour 1/4 cup batter into skillet for each corn cake, cooking 3 cakes at a time. Cook 3 minutes on each side or until browned.
  3. Drain cakes on paper towels.
  4. Repeat procedure with remaining 3 tablespoons oil and batter.
  5. Let cool completely.


Makes 12 cakes.

Cooked cakes can be refrigerated for up to 2 days in a tightly covered container or frozen in an airtight container up to 1 month.

To serve, place cakes on ungreased baking sheets. Bake at 350 degrees F for 10 to 12 minutes or until thoroughly heated.


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