Print Recipe

Cornbread Cakes

Ingredients

  • 1 3/4 cups self-rising cornmeal mix
  • 1 egg, lightly beaten
  • 1 1/2 cup buttermilk
  • 2 tablespoons butter or margarine, melted
  • 1/2 cup vegetable oil, divided

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.


Recipe Goldmine

Like Us on Facebook







Contact

Arizona

Always Open!

To our Visitors

Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our family, friends, newsletter subscribers, food companies and food organizations.