Recipe courtesy of Mary's Old Fashioned Pit Bar-B-Que

Mary's Corn Cakes

  • Level: Easy
  • Total: 35 min
  • Active: 35 min
  • Yield: 12 corn cakes
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1/2 cup buttermilk

3 tablespoons olive oil 

1 egg 

1 1/2 cups self-rising cornmeal flour

3 tablespoons sugar

Nonstick olive oil spray, for the pan


  1. In a mixing bowl, combine the buttermilk, olive oil, egg and 1/2 cup water. Mix together using a whisk.
  2. In another bowl, combine the cornmeal flour and sugar using a fork.
  3. Fold the dry ingredients into the wet ingredients and whisk to combine. Once mixed, the batter is good to go.
  4. 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.