Cornmeal Cakes
Bring a taste of rustic charm to your table with these golden, pan-fried Cornmeal Cakes, a quick and versatile dish perfect for breakfast, brunch, or even a light dinner. Made with a delightful blend of cornmeal and flour, these cakes are slightly crisp on the outside with a tender, flavorful interior. The batter comes together effortlessly with pantry staples like milk, egg, and melted butter, and rests briefly for maximum texture. Cooked to perfection in a skillet, these cornmeal cakes can be enjoyed sweet with a drizzle of honey or maple syrup or turned savory with toppings like sour cream or avocado. Ready in just 25 minutes, this recipe delivers comfort with every bite, perfect for when you’re craving something homemade and satisfying!
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Recipe Information
Ingredients
- 1 cup Cornmeal
- 0.5 cup All-purpose flour
- 2 tablespoons Granulated sugar
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 1 cup Whole milk
- 1 unit Large egg
- 2 tablespoons Unsalted butter, melted
- 2 tablespoons Vegetable oil (for frying)
- optional Honey or maple syrup (for serving)
Instructions
In a large mixing bowl, whisk together the cornmeal, all-purpose flour, sugar, baking powder, and salt to combine the dry ingredients.
In a separate bowl, whisk the milk, egg, and melted butter until fully blended.
Pour the wet ingredients into the dry ingredients, stirring gently until the batter is smooth. Avoid overmixing.
Let the batter rest for 5 minutes to allow the cornmeal to hydrate.
Heat a large non-stick skillet or griddle over medium heat and add 1 tablespoon of vegetable oil. Tilt the pan to coat the surface evenly.
Using a 1/4 cup measuring cup, scoop the batter into the skillet, spacing the cakes about 2 inches apart to prevent them from spreading into each other.
Cook the cornmeal cakes for 2-3 minutes on the first side, or until bubbles begin to form on the surface and the edges appear set. Flip carefully with a spatula.
Cook for an additional 2-3 minutes on the other side until golden and fully cooked through.
Transfer the cooked cakes to a plate lined with paper towels, and repeat with the remaining batter, adding more oil to the skillet as needed.
Serve warm with a drizzle of honey or maple syrup, or accompany with your favorite savory toppings like sour cream or avocado.
Nutrition Facts
Calories |
1790 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.3 g | 86% | |
| Saturated Fat | 25.8 g | 129% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 271 mg | 90% | |
| Sodium | 1699 mg | 74% | |
| Total Carbohydrate | 261.9 g | 95% | |
| Dietary Fiber | 16.3 g | 58% | |
| Total Sugars | 56.3 g | ||
| Protein | 35.2 g | 70% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 328 mg | 25% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 746 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.
