From relish.com c/o Readyville Mill in Tennessee. I omitted the sugar because the corn cakes were served in place of corn tortillas with this: Recipe #496068 and plain white rice. Light and crispy! Best enjoyed the same day they are prepared. Made to order and right out of the pan is ideal.

Ingredients

4 serv.

cups cornmeal (can use white or yellow cornmeal but I used yellow)2 cups
teaspoon salt↗1⁄2 teaspoon
tablespoons sugar (optional)↗2 tablespoons
tablespoons baking powder↗2 tablespoons
teaspoon baking soda↗1 teaspoon
eggs, beaten↗2
cups buttermilk↗1 1⁄2 cups
cup butter, melted then cooled until warm↗1⁄4 cup

Step-by-step instructions

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.

Source: food.com

Original recipe ↗

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