These give you the cornbread taste in an easy-to-eat form for camping and outdoor picnics. They are also very easy to make.

Recipe Summary

prep:
5 mins
cook:
20 mins
total:
25 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Mix self-rising cornmeal, egg, and buttermilk together in a bowl to make a smooth batter.

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  • Melt butter in a large skillet over medium heat; pour about 1/4 cup of batter into the hot butter and cook pancake until browned and bubbles appear on the surface, about 5 minutes. Flip and cook until set and other side is browned, 2 to 3 minutes more. Repeat with remaining batter.

Nutrition Facts

153 calories; protein 6.1g 12% DV; carbohydrates 24.5g 8% DV; fat 3.8g 6% DV; cholesterol 51.6mg 17% DV; sodium 469.3mg 19% DV. Full Nutrition

Reviews (8)

Read More Reviews

Most helpful positive review

Rating: 4 stars
11/13/2015
This worked out well and is as easy as it looks. I added a table spoon of sugar and a pinch of salt. Having no butter milk in the house I used 3/4 cup yogurt with 1/4 whole milk . Read More
(4)

Most helpful critical review

Rating: 1 stars
07/03/2013
I believe the amount of buttermilk in this recipe is entirely too much and should be 3/4 cup, a little less if you use skim milk soured with vinegar. I followed the recipe but ended up having to add more cornmeal. The process of cooking stovetop works though. So here is what I will do next time: Whisk together 1 cup self-rising cornmeal, 3/4 cup buttermilk, 1 egg. Pour 1/4 cup into a non-stick skillet and cook over medium low heat until browned; flip and brown the other side. If desired, butter bread at this point. Read More
(4)
8 Ratings
  • 5 star values: 5
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
11/13/2015
This worked out well and is as easy as it looks. I added a table spoon of sugar and a pinch of salt. Having no butter milk in the house I used 3/4 cup yogurt with 1/4 whole milk . Read More
(4)
Rating: 1 stars
07/02/2013
I believe the amount of buttermilk in this recipe is entirely too much and should be 3/4 cup, a little less if you use skim milk soured with vinegar. I followed the recipe but ended up having to add more cornmeal. The process of cooking stovetop works though. So here is what I will do next time: Whisk together 1 cup self-rising cornmeal, 3/4 cup buttermilk, 1 egg. Pour 1/4 cup into a non-stick skillet and cook over medium low heat until browned; flip and brown the other side. If desired, butter bread at this point. Read More
(4)
Rating: 5 stars
06/15/2014
LOVE These! So easy! I added a drizzle of honey to the mix and topped the cakes off with fresh blueberry topping and more honey. YUM! Read More
(1)
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Rating: 4 stars
07/04/2015
yes it's good but I added some jiffy made it taste great my kids say. Read More
(1)
Rating: 5 stars
10/01/2013
Me and my 3 year old son love them. He is a picky eater too. I can't even get him to try cornbread but he will eat these. Read More
(1)
Rating: 5 stars
02/09/2015
DELICIOUS! I only used 3/4cup of milk and they turned out perfectly. Read More
(1)
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Rating: 5 stars
03/07/2020
I did not have buttermilk, so I used one cup of 1% milk. I let the batter sit just a little bit to thicken before I poured it. These were very good and I will make them again. Read More
Rating: 5 stars
12/06/2018
Great stuff. Simple. I added a little sugar because I m a sweet cornbread fan. Read More