Cornmeal Griddle Cakes
User Reviews
4.8
87 reviews
Excellent
Cornmeal Griddle Cakes
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Cornmeal Griddle Cakes are lightly crisp on the outside with a tender, slightly coarse crumb inside, made from cornmeal, baking powder, and egg. The batter is poured in hot vegetable oil and cooked until golden brown on both sides. These cakes are straightforward to make and serve well as a breakfast side or snack, carrying a mildly sweet corn flavor that complements savory toppings.
Description
Cornmeal Griddle Cakes combine cornmeal with baking powder and salt to create a batter enhanced by beaten egg and water for moisture. Cooking in hot vegetable oil in a skillet yields golden, crisp edges while maintaining a soft interior. The cooking process involves careful ladling and flipping to achieve deep golden brown edges and a consistent texture throughout. This recipe emphasizes cooking the cakes until the edges are richly browned for best texture and flavor. They are best served immediately while still warm and crisp.
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Ingredients
- 2 cups cornmeal white or yellow
- 2 teaspoons baking powder
- 3/4 to 1 teaspoon salt fine sea salt
- 1 large egg lightly beaten
- 1 cup water plus more if needed
- 1/4 to 1/3 cup vegetable oil for frying, mild-flavored
Instructions
- In a large bowl, whisk together the cornmeal, baking powder, and salt.
- In a second bowl or large liquid measuring cup, whisk the egg and 1 cup water until smooth. Stir the wet ingredients into the dry ingredients, using as few strokes as possible. The batter should be soupy but not watery.
- Heat 1/4 cup of the oil in a cast-iron skillet over medium heat. Ladle 1/4 cup of batter into the heated skillet for each cake, being careful not to crowd the skillet. When the batter hits the hot oil, the edges will sizzle and become very crisp.
- Cook the cakes until the bottoms are a rich brown and bubbles form on the tops and along the edges, 2 to 3 minutes. Turn and brown the other side, an additional 2 to 3 minutes. For best results, be sure to cook the cakes until the edges are deep, rich, golden brown.
- Serve immediately, flipping those little babies onto a plate and passing them along while you fry up the remaining cakes, adding oil to the skillet as needed.
Nutrition Information
Show Details
Serving
1cake
Calories
208kcal
(10%)
Carbohydrates
29g
(10%)
Protein
5g
(10%)
Fat
8g
(12%)
Saturated Fat
1g
(5%)
Monounsaturated Fat
2g
(10%)
Trans Fat
0.04g
(2%)
Cholesterol
23mg
(8%)
Sodium
231mg
(10%)
Fiber
4g
(16%)
Sugar
1g
(2%)
Nutrition Facts
Serving: 8to 12 cakes
Amount Per Serving
Calories 208 kcal
% Daily Value*
| Serving | 1cake | |
| Calories | 208kcal | 10% |
| Carbohydrates | 29g | 10% |
| Protein | 5g | 10% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 23mg | 8% |
| Sodium | 231mg | 10% |
| Fiber | 4g | 16% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
87 reviews
Excellent
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