Corn Cakes From Readyville Mill

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 4
• 2 cups cornmeal (can use or yellow cornmeal but i used yellow)
• 1/2 teaspoon salt
• 2 tablespoons sugar (optional)
• 2 tablespoons baking powder
• 1 teaspoon baking soda
• 2 eggs, beaten
• 1 1/2 cups buttermilk
• 1/4 cup butter, melted then cooled until warm

Recipe

• 1 in a large mixing bowl combine the dry ingredients.
• 2 whisk together the eggs with the buttermilk and cooled melted butter.
• 3 combine the wet ingredients with the dry ingredients and stir just until combined.
• 4 preheat griddle over medium-high heat. lightly oil the griddle.
• 5 pour scant 1/4 cup of the corn cake batter onto the hot griddle. do not crowd-these flatten out to about 4" diameter.
• 6 cook until bubbles form on top and then flip over and cook the other side.
• 7 cook until bottoms are lightly browned and set.
• 8 serve with hot butter and maple syrup for breakfast. for lunch or dinner, top with a dollop of sour cream, garnish with green onions or fresh chives.
• 9 yield about 16 corn cakes.