Caney Fork Cornbread Cakes
Transport yourself to the heart of Southern comfort with these Caney Fork Cornbread Cakes, a deliciously rustic twist on traditional cornbread. Made with a perfect blend of cornmeal, buttermilk, and a hint of sugar, these golden, skillet-fried cakes are delightfully crisp on the outside and tender on the inside. Ready in just 30 minutes, they’re the ultimate quick and versatile side dish, pairing beautifully with savory mains like chili, barbecue, or fried chicken. Frying in a touch of vegetable oil gives them their signature crispy edges, while their slightly thick, pourable batter ensures a fluffy interior bursting with rich, buttery flavor. Serve them warm, slathered with butter and a drizzle of honey for a sweet finish, or topped with creamy spreads and herbs for a savory kick. Whether you’re hosting a backyard gathering or seeking comfort food perfection, these cornbread cakes are guaranteed to be a crowd-pleaser!
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Recipe Information
Ingredients
- 1.5 cups Cornmeal
- 0.5 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Salt
- 1 tablespoons Sugar
- 1.25 cups Buttermilk
- 1 large Egg
- 3 tablespoons Unsalted butter, melted
- 3 tablespoons Vegetable oil (for frying)
Instructions
In a large mixing bowl, combine the cornmeal, flour, baking powder, salt, and sugar. Stir well to ensure even distribution of dry ingredients.
In a separate bowl, whisk together the buttermilk, egg, and melted butter until fully combined.
Pour the wet ingredients into the dry ingredients, stirring gently until a batter forms. Be careful not to overmix; the batter should be slightly thick but pourable.
Heat a large skillet or griddle over medium heat and add 1 tablespoon of vegetable oil. Allow it to heat until shimmering but not smoking.
Using a ladle or 1/4-cup measuring cup, pour small portions of batter onto the skillet, leaving space between them for spreading.
Cook the cornbread cakes for 2-3 minutes, or until bubbles form on the surface and the edges begin to set. Flip the cakes carefully and cook for another 2-3 minutes, or until golden brown and cooked through.
Repeat with the remaining batter, adding additional oil to the skillet as needed between batches.
Serve the Caney Fork Cornbread Cakes warm. They can be enjoyed on their own or topped with butter, honey, chili, or your favorite savory toppings.
Nutrition Facts
Calories |
2329 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.6 g | 135% | |
| Saturated Fat | 37.1 g | 186% | |
| Polyunsaturated Fat | 2.6 g | ||
| Cholesterol | 346 mg | 115% | |
| Sodium | 2308 mg | 100% | |
| Total Carbohydrate | 315.1 g | 115% | |
| Dietary Fiber | 23.5 g | 84% | |
| Total Sugars | 29.5 g | ||
| Protein | 44.3 g | 89% | |
| Vitamin D | 5.3 mcg | 27% | |
| Calcium | 400 mg | 31% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 982 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
