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Buttermilk Corncakes Recipe

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This recipe for Buttermilk Corncakes is from The Keaton Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups stone-ground cornmeal
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 teaspoon black pepper
1 1/2 cups buttermilk
2 eggs, lightly beaten
4 tablespoons melted butter
Directions:
Directions:
Blend dry ingredients together. (Sifting will remove some the wanted “grit” of the cornmeal.) In a separate bowl, whisk wet ingredients together. Pour into cornmeal and stir until combined. Batter will be thick. (If too thick, thin with a little more buttermilk.)
Heat a skillet. Drop batter into small mounds, by the tablespoonful. Allow edges to brown before flipping. Makes 26 to 30 corncakes.

Note: To make bigger corncakes to use with Plum BBQ Sauce and shredded pork or chicken, use 1/4 cup batter for each corncake. Makes 12.

 

 

 

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