Recipe courtesy of Mary's Old Fashioned Pit Bar-B-Que
Episode: Queens of 'Cue
35 min
35 min
12 corn cakes


  • 1/2 cup buttermilk
  • 3 tablespoons olive oil 
  • 1 egg 
  • 3 tablespoons white sugar 
  • 1 1/2 cups self-rising cornmeal flour
  • Nonstick olive oil spray, for the pan


In a mixing bowl, combine the buttermilk, olive oil, egg and 1/2 cup water. Mix together using a whisk.

In another bowl, combine the cornmeal flour and sugar using a fork.

Fold the dry ingredients into the wet ingredients and whisk to combine. Once mixed, the batter is good to go.

Heat a frying pan over medium-low heat and spray it with olive oil. Then make cornbread pancakes (think hoecakes). Each corn cake should have about a 4-inch diameter, which is roughly half a ladle of batter. After 4 to 5 minutes, flip the corn cakes and cook for another 3 to 5 minutes, or until done.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.


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