“This isn't so much a recipe as a method of cooking cornbread in a hurry - especially in small batches. I first encountered these cornbread cakes in Tennessee at a food counter and saw these pancakes. So...I asked what pancakes were doing alongside chicken and gravy. Laughter followed and I was quickly told "well, that's cornbread." Oh really? I've been making them ever since and this recipe has a few of my own ingredients.”
READY IN:
30mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

  • 2 cups cornmeal mix, self-rising (I use Martha White)
  • 1 13 cups milk or 1 13 cups buttermilk
  • 14 cup oil
  • 1 large egg, beaten
  • 2 -3 tablespoons oil (for frying)
  • 2 ounces green chilies, chopped
  • 8 34 ounces whole kernel corn, drained

Directions

  1. Mix all ingredients together in a bowl.
  2. Heat a skillet and add a little oil for frying.
  3. Pour enough batter into the skillet to form 4 to 6 inch round cakes.
  4. Fry until browned on the bottom and flip.
  5. Fry until both sides are browned.
  6. Serve hot with butter or with beans or stew.

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