Recipe courtesy of Papa KayJoe's BBQ

Corn Cakes

  • Level: Easy
  • Total: 30 min
  • Active: 25 min
  • Yield: about 12 corn cakes
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Ingredients

2 cups self-rising white cornmeal

2 cups whole buttermilk 

2 medium eggs 

Dash granulated sugar, optional 

2 tablespoons lard 

Directions

  1. Thoroughly mix together the cornmeal, buttermilk, eggs and sugar in a medium bowl. Allow the mixture to sit for 5 minutes to rise.
  2. Meanwhile, heat a frying pan or flat grill to medium heat (200 to 250 degrees F). Coat the cooking surface with the lard. Briefly stir the cornmeal mixture. Spoon it onto the cooking surface in hamburger bun-size amounts (much like a pancake). Cook until the edges begin to brown and the corn cake is golden, 1 1/2 to 2 minutes. Flip the corn cake and cook the remaining side until golden brown, 1 1/2 to 2 minutes. A corn cake is done when the center is firm to the touch.

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