Corn Cakes from Readyville Mill
Bring a taste of Southern charm to your table with these irresistibly golden and fluffy Corn Cakes from Readyville Mill. Made with wholesome, stone-ground cornmeal for an authentic texture and flavor, these quick-to-make corn cakes strike the perfect balance between sweet and savory. Enhanced with a touch of buttermilk for tanginess and buttery richness, they cook up to golden perfection on a skillet in just minutes. Perfect as a versatile side dish or a satisfying breakfast treat, serve them warm with your favorite toppings like honey, butter, or syrup, or enjoy them plain for a rustic, hearty delight. With only 30 minutes from start to finish, these corn cakes are a celebration of simplicity and tradition, making them an ideal choice for any meal.
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Recipe Information
Ingredients
- 1 cup stone-ground cornmeal
- 0.5 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 0.75 cup buttermilk
- 1 whole large egg
- 2 tablespoons unsalted butter, melted
- 2 tablespoons vegetable oil or butter for frying
Instructions
In a large mixing bowl, combine the stone-ground cornmeal, all-purpose flour, granulated sugar, baking powder, and salt. Whisk them together until evenly mixed.
In a separate bowl, whisk together the buttermilk, egg, and melted butter until fully combined.
Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to overmix; the batter should be slightly lumpy.
Heat a large skillet or griddle over medium heat and add 1 to 2 tablespoons of vegetable oil or butter. Swirl to coat the surface evenly.
Spoon about 2 to 3 tablespoons of batter for each corn cake onto the hot skillet, spacing them apart to allow for spreading. Use the back of the spoon to gently flatten the batter if needed.
Cook the corn cakes for 2 to 3 minutes, or until bubbles appear on the surface and the edges start to set. Carefully flip each cake and cook for another 2 to 3 minutes, or until golden brown on both sides.
Transfer the cooked corn cakes to a plate lined with paper towels to drain any excess oil and keep warm. Repeat with the remaining batter, adding more oil or butter to the skillet as needed.
Serve the corn cakes warm with your choice of toppings, such as honey, butter, or syrup, or enjoy them plain as a savory side dish.
Nutrition Facts
Calories |
1392 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.6 g | 85% | |
| Saturated Fat | 24.3 g | 122% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 268 mg | 89% | |
| Sodium | 1902 mg | 83% | |
| Total Carbohydrate | 177.0 g | 64% | |
| Dietary Fiber | 10.0 g | 36% | |
| Total Sugars | 35.2 g | ||
| Protein | 27.0 g | 54% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 260 mg | 20% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 764 mg | 16% | |
*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.
