Recipe courtesy of Mary's Old Fashioned Pit Bar-B-Que
Episode: Queens of 'Cue
Print
Total:
35 min
Active:
35 min
Yield:
12 corn cakes
Level:
Easy

Ingredients

  • 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

Directions

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.

Trending Videos 6 Videos

Step-by-step photos

Steak Essentials 03:26

Everything you need to know to select and grill a perfect steak.

Similar Topics:

IDEAS YOU'LL LOVE

Corn Cakes

Recipe courtesy of Papa KayJoe's BBQ

Skillet Corn Cakes

Recipe courtesy of Kelsey Nixon

Crawfish and Corn Cakes

Recipe courtesy of Emeril Lagasse

Corn Griddle Cakes

Recipe courtesy of Jennifer Paterson|Clarissa Dickson Wright

Ranchero Corn Cakes

Brustengolo (Corn Flour Cake)

Recipe courtesy of Mario Batali

On TV

So Much Pretty Food Here