RCI-BR.008.0038.001
Buttermilk Corn Cakes
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Steep Estate in Elmo, Texas in 1989.
Prep15 min
Cook35 min
Total50 min
Servings4
Difficultyintermediate
Ingredients
- 1½ cup
- ½ cup
- 1 tablespoon
- ¼ teaspoon
- ½ teaspoon
- 2 teaspoons
- 1¼ cup
- 2 large
- 2 tablespoons
- 1 cup
- 2 tablespoons
Method
1
Combine flour, cornmeal, sugar, salt, baking soda, and baking powder in a large mixing bowl, stirring together until evenly blended.
2
Whisk the buttermilk and eggs together in a separate bowl until well combined.
3
Pour the buttermilk mixture into the dry ingredients and stir until just combined, being careful not to overmix the batter.
4
Fold the whole kernel corn into the batter gently until evenly distributed throughout.
5
Heat 1 tablespoon of oil in a large skillet or griddle over medium-high heat until shimmering.
2 minutes
6
Drop spoonfuls of batter (about 3-4 tablespoons each) onto the hot skillet, spacing them about 2 inches apart to form individual cakes.
7
Cook the cakes for 4-5 minutes on the first side until golden brown and the edges appear set.
5 minutes
8
Flip each cake carefully and cook for an additional 3-4 minutes until the second side is golden brown.
4 minutes
9
Transfer the cooked corn cakes to a serving plate and keep warm while cooking remaining batter in the remaining oil and butter.
10
Serve the buttermilk corn cakes warm with melted butter and desired toppings such as sour cream, fresh herbs, or maple syrup.