Skillet Fried Cornbread Cakes
Small cornmeal and buttermilk pancakes fried in shallow oil until the edges are crisp and golden.
Equipment
- Heavy skillet
- Mixing bowl
- Spatula
- Paper towels
Ingredients
Main Ingredients
- ⅔ cup cornmeal
- ⅓ cup self rising flour
- ½ cup buttermilk low fat is fine
- 1 large egg
- ½ cup vegetable oil for shallow frying
Instructions
Cooking
- Mix. Stir the cornmeal, flour, buttermilk, and egg into a thick batter and rest 5 minutes.
- Heat. Warm the oil in a heavy skillet over medium high heat.
- Fry. Drop 3 tablespoons of batter per cake and fry 2 minutes per side.
- Drain. Move the cakes to paper towels and serve warm.
Notes
Substitutions: Use all purpose flour with 1/2 teaspoon baking powder and a pinch of salt.
Tips: Fry in small batches.
Storage: Refrigerate for 2 to 3 days.
Nutrition is calculated for 2 cakes per serving.