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.

Ingredients

8 serv.

cups cornmeal mix, self-rising (I use Martha White)2 cups
cups milk or 1 1/3 cups buttermilk↗1 1⁄3 cups
cup oil1⁄4 cup
large egg, beaten↗1
tablespoons oil (for frying)2 -3 tablespoons
ounces green chilies, chopped↗2 ounces
ounces whole kernel corn, drained↗8 3⁄4 ounces

Step-by-step instructions

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.

Source: food.com

Original recipe ↗

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