Photo: Corn Cakes Recipe
Ingredients
- 1 cup roasted cornmeal (fine ground yellow cornmeal)
- 1 cup self-rising flour
- 4 tablespoons sugar
- 2 eggs
- 2 cups buttermilk
- 3 ounces corn oil
- 2 cups fresh corn kernels
Directions
Place cornmeal, flour, and sugar in a bowl and mix together. In a separate bowl, combine eggs, buttermilk, corn oil, and fresh corn and mix together
Fold mixtures together. Place 4 ounces of pancake mix onto a hot griddle. Cook on medium high heat for 4 minutes on each side, until cooked through.
Note: This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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By krystled_4708935
Fayetteville, AR
on September 17, 2006
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Long story. To sum up, I had to bake it, and it tasted overwhelmingly like buttermilk. Buttermilk + corn = eww.
By sroscigno_5867418
Worthington, OH
on August 31, 2006
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The batter was a little runny, so we added about 1/4 cup extra flour. They tasted really good!
By dougwigley_1358672
sugar land, TX
on July 27, 2005
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I made these at the ranch for a crew of men working on deer stands. I had several comments about the corn cakes, only one negitive comment and I fired him.
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