Country Corn Cakes

Other than buttermilk biscuits and red-eye gravy, country ham's best companion is a corn cake. Known throughout the Mid-South simply as cornbread, it is a batter-based circle of steamy starchiness that is griddle-cooked just like a morning pancake. It comes on the side of many meat-and-three meals and serves as a wonderful sop for pushing through gravy of any kind. Most Southern cooks use White Lily self-rising flour and self-rising corn meal; but if you can't get them, it's almost as easy to use baking powder and soda, as follows. This recipe makes 8-10 cakes.

  • Prep Time: 10 minutes minutes
  • Yield: 8 Servings
Ingredients
  • 1 cup white cornmeal
  • 1 cup white flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1/4 tsp baking soda
  • 1 1/2 cups buttermilk
  • 2 eggs
  • 2 tbsp sugar
  • 3 tbsp corn oil
  • Butter for frying
Method
  • Mix together the cornmeal, flour, baking powder, and salt.
  • In a separate bowl, add the baking soda to the buttermilk, then beat in the eggs, sugar, and corn oil.
  • Melt a couple of tablespoons of butter in a heavy skillet over medium high heat.
  • Combine the wet and dry ingredients, but do not overbeat.
  • Pour the batter into the hot skillet, using about 1/3 cup to make cakes four inches in diameter.
  • Cook each cake until it is light brown on its underside, 1 - 2 minutes, then flip and cook it a half minute more.
  • Add butter to the skillet as you cook more cakes.
  • Serve them immediately with a pat of butter for each.

Discuss

What do you think of Country Corn Cakes?

Other Turkey Pot Pie Recipes

Other Corn Fritter Recipes

Other Nashville Hot Chicken Recipes

Connect with us #Roadfood