Skillet-fried Cornbread Cakes
Photo: Heather Bilyeu
Submitted by Heather Builyeu
Ingredients
- 1 C cornmeal
- 1 C flour
- 1 Tbsp sugar
- 1 Tbsp baking powder
- 1 ¼ tsp salt
- 1 C buttermilk
- ¼ C butter, melted
- 2 eggs Bacon grease for frying
- Butter and honey for serving
Directions
- In a large mixing bowl, whisk together the dry ingredients. In a separate bowl, whisk together the wet ingredients. Pour the wet mixture into the dry ingredients and whisk just until combined. The batter should be thick yet pourable.
-
Heat a cast-iron skillet over medium heat and add about 1–2 tablespoons of bacon grease. Once the skillet is hot, drop about ¼ cup of batter into the skillet, gently spreading it into a small circle.
-
Cook until golden brown around the edges and bubbles start to form, then flip and cook the other side until golden brown and cooked through, about 1–2 minutes more. If the cakes are cooking too fast, reduce heat to medium-low.
-
Remove the cakes and place on a paper towel-lined plate. Repeat with the remaining batter, adding more bacon grease as needed.
-
Serve warm with butter and honey, or alongside soup or chili.
Yields: 12–15 cakes
