Buttermilk Corn Cakes

These tasty little corn cakes are yummy, buttery heaven. They make the perfect accompaniment to soups and beef dishes. I served mine with Beef Tips and Egg Noodles. You can cook these corn cakes in Olive Oil instead of Butter, but the salty crispiness of the buttery edges really makes these cakes perfect. Leftover corn cakes are wonderful for breakfast warmed in the toaster, and served with eggs. Yield: About 12 Corn Cakes

  • INGREDIENTS
    1 Cup Yellow Cornmeal
    3/4 Cup Flour
    1/4 Cup Granulated Sugar
    1 tsp Salt
    1 tsp Baking Powder
    1 tsp Baking Soda
    2 Cups Buttermilk
    2 Tbsp Butter, melted + extra for cooking
    2 Eggs, separated

    DIRECTIONS
    1. In a large bowl combine Cornmeal, Flour, Sugar, Salt and Baking Powder. In a small bowl thoroughly combine 2 Tbsp Melted Butter, Buttermilk, and Egg Yolks, ensuring yolks are well whisked. Separate Egg Whites into a small bowl or cup.
    2. Add Buttermilk Mixture to the dry mixture and beat until smooth. In the small bowl beat Egg Whites until stiff (an electric mixer will do this most quickly). Once Egg Whites are stiff add to the rest of the mixture, folding in gently.
    3. Melt 1 Tbsp Butter in a non-stick pan over Medium Low heat (about the same heat you would cook pancakes over). Scoop 1/3 cup of Cornmeal batter into hot butter. Cook for about 4 minutes until golden brown on the underside and bubbling throughout on the topside. Flip and cook for another 2 minutes or until batter is cooked through. Remove from pan and stack on a plate. Repeat this process, adding more butter to skillet between cooking as needed. Serve warm. Enjoy!

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    2 Comments

    1. Tim says:

      These were great! Especially when served with the beef tips and noodles. Warm, just out of the skillet with some butter and you are good to go!

    2. Tim says:

      PS These are great cold with a nice cold Pepsi!

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    About the Author – Jes

    About the Author

    On this site I share my bottomless passion for good food, big adventures and green spaces. You can learn more about my wellness programming, cooking and gardening classes and Ayurvedic offerings here.

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    All of the content (including recipes) on Urban Sacred Garden is the original work of Jessica Pendergrass, unless otherwise noted. You are welcome to link to this site and its content, but please ensure proper credit and let me know so I can return the favor. Any duplication of the content or recipes is by permission only. Please contact me via e-mail for permission or if you have any other questions.
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