Cornmeal Griddle Cakes

 

Cornmeal Griddle Cakes

These tasty little cakes are crispy on the outside and creamy on the inside—like a cross between grits and pancakes. And you can serve them sweet or savory (see our tips below).
Prep Time 20 mins
Servings 4 servings

kitchen gear

  • Measuring cups
  • Measuring spoons
  • Large bowl
  • Large spoon
  • Large cast iron or nonstick skillet
  • Spatula
  • Plate 

Ingredients
 

  • 2 large eggs
  • 1 1/4 cups milk or buttermilk
  • 2 cups cornmeal
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 tablespoon vegetable oil

Instructions
 

  • Crack the eggs into the bowl, add the milk or buttermilk, and mix well. Add the cornmeal, baking powder, and salt. Mix until the ingredients are just combined.
  • Put the skillet on the stove and set the heat to medium. When the skillet is hot (a drop of water flicked onto its surface should immediately sizzle and evaporate), add half the oil.
  • Use a 1/4-cup measure to add scoops of batter to the skillet, each about 2 inches wide. Cook until golden brown on the bottom, about 2 minutes, then flip and cook another 2 minutes. Transfer to a plate. Repeat with the remaining oil and batter. Serve right away.

Notes

GET CREATIVE
• For a savory meal, serve the griddle cakes topped with shredded cheese, yogurt, salsa, and/or chopped fresh herbs.
• If you prefer sweet, serve with maple syrup, yogurt, applesauce, and/or fresh berries.
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