Old-fashioned corn meal pancake type corn bread. My mother's best friend who owned a little terrific hole in the wall restaurant gave me this recipe. I think it is wonderful.

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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified

Directions

  • Mix buttermilk, cornmeal, egg, butter, salt, and baking soda in a bowl until just combined.

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  • Heat a griddle or large skillet over medium heat. Spray with non-stick cooking spray. Drop by heaping tablespoonful onto the griddle. Cook until bubbles form on the top, 2 to 3 minutes; flip and brown on the other side, another 2 to 3 minutes.

Nutrition Facts

81 calories; 4.3 g total fat; 27 mg cholesterol; 294 mg sodium. 8.5 g carbohydrates; 2.1 g protein; Full Nutrition

Reviews (13)

Read More Reviews

Most helpful positive review

Rating: 4 stars
02/22/2013
These were really good but I would cut back the salt next time. We did these with syrup and some with honey butter. I think they would be awesome along side some chili. Read More
(7)

Most helpful critical review

Rating: 3 stars
12/31/2017
I followed the recipe except I didn't have buttermilk so I substituted a vinegar/milk combo. They were REALLY salty. The batter was a weird consistency too.... They ended up looking like something between a thin pancake and a crepe and as a result were hard to flip. I'd make them again but next time I'll only use a fraction of the salt. Read More
14 Ratings
  • 5 star values: 5
  • 4 star values: 6
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 0
Rating: 4 stars
02/22/2013
These were really good but I would cut back the salt next time. We did these with syrup and some with honey butter. I think they would be awesome along side some chili. Read More
(7)
Rating: 4 stars
02/22/2013
These were really good but I would cut back the salt next time. We did these with syrup and some with honey butter. I think they would be awesome along side some chili. Read More
(7)
Rating: 4 stars
07/26/2014
Tried it as stated but as others had found batter was runny. I added 2/3 cup flour to the batter and it behaved nicely. This recipe would be great with corn and/or jalepeno's added too! Read More
(2)
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Rating: 4 stars
04/21/2013
This recipe is...interesting. But surprisingly good when topped with the right toppings! I was a little taken aback by how they cooked up - not like a real pancake at all! I was very leery to try these but I topped them with some berries whipped cream and pure maple syrup and I can honestly say these were amazing with those toppings! These cakes just soaked up the syrup and berry juices so each bite was sweet and delicious! Reminds me ever so slightly of the pancakes that my Grandma made when I was growing up - thin and absorbent! Read More
(2)
Rating: 5 stars
08/22/2015
If you add have corn flour and half corn meal it works better. -Kat Read More
Rating: 4 stars
07/17/2018
I made these and loved them! I was tired of regular pan cakes. I added half the salt it asked for and a tsp of sugar. Put butter and strawberry jelly on them. They were awesome. Tasted like butter popcorn with strawberry sauce on them. Read More
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Rating: 2 stars
04/22/2017
I didn't have buttermilk so used milk with vinegar. Watery batter and impossible to control on the griddle. If you make it as written be sure to use buttermilk itself and full fat at that to help hold it all together. Taste was ok. We salvaged the batter and made muffins. Read More
Rating: 4 stars
03/07/2017
I made these. I used the suggestions of another user of adding 2/3 cup of flour mine was baking gluten free flour. It was very thick so the hubby added some maple syrup and it was perfect. Will definitely do it again with these modifications. Read More
Rating: 5 stars
12/24/2016
I used 1 tablespoon of vinegar and enough whole milk to make a cup. Husband loved them. Read More
Rating: 4 stars
03/09/2013
I thought these were scrumptious! Unfortunately my 4 kids (super-picky eaters aged 3-9) wouldn't eat them so I only gave them 4 stars. I would have given them 5 stars for myself. They were yummy! I did cook them in olive oil instead of cooking spray and had to cook them for a few minutes longer on each side. I ate them with butter only and they were wonderful and savory. Read More
Rating: 3 stars
12/31/2017
I followed the recipe except I didn't have buttermilk so I substituted a vinegar/milk combo. They were REALLY salty. The batter was a weird consistency too.... They ended up looking like something between a thin pancake and a crepe and as a result were hard to flip. I'd make them again but next time I'll only use a fraction of the salt. Read More