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

Ingredients

  • 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

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 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Jalapeno Cheddar Corn Cakes

Recipe courtesy of Bobby Deen

Mexican Street Corn

Recipe courtesy of Sunny Anderson

Southern-Style Corn

Recipe courtesy of Patti LaBelle

Ginger and Coriander Corn Salad

Recipe courtesy of Siba Mtongana

Creamy Corn Hush Puppies

Recipe courtesy of Nealey Dozier

George Martin's Indian Corn Soup

Recipe courtesy of George Martin

Grilled Corn Salad

Recipe courtesy of Siba Mtongana

Sea Salt Caramel Corn

Recipe courtesy of Laura Vitale

Spicy Grilled Corn

Recipe courtesy of Siba Mtongana

So Much Pretty Food Here