“When I was small, I would spend the night with my great-grandparents, sleeping in a cloud of a feather bed, covered with a gorgeous hand made quilt. And in the morning she would make corn cakes for breakfast, served with a pat of butter on top and homemade jam or preserves.”
READY IN:
25mins
YIELD:
12 cakes
UNITS:
US

Ingredients Nutrition

Directions

  1. Mix together dry ingredients.
  2. Mix the wet ingredients in a separate bowl.
  3. Add the two mixtures together. Do not overmix.
  4. Melt 3 T butter in an iron skillet over medium high heat.
  5. Pour batter into the skillet, making the cakes about the size of a large biscuit. Cook until golden brown and flip over.
  6. Serve with butter and jam.

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