Cornmeal Griddle Cakes Recipes

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CORNMEAL GRIDDLE CAKES



Cornmeal Griddle Cakes image

These cornmeal griddle cakes are a simple Southern staple, made with a handful of inexpensive pantry ingredients including cornmeal, baking powder, salt, egg, and water. Entirely gluten-free and amazing at breakfast and beyond. Here's how to make them.

Provided by Virginia Willis

Categories     Sides

Time 20m

Number Of Ingredients 6

2 cups white or yellow cornmeal
2 teaspoons baking powder
3/4 to 1 teaspoon fine sea salt
1 large egg (lightly beaten)
1 cup water (plus more if needed)
1/4 to 1/3 cup mild-flavored vegetable oil (for frying)

Steps:

  • 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 Facts : ServingSize 1 cake, Calories 208 kcal, Carbohydrate 29 g, Protein 5 g, Fat 8 g, SaturatedFat 1 g, TransFat 0.04 g, Cholesterol 23 mg, Sodium 231 mg, Fiber 4 g, Sugar 1 g, UnsaturatedFat 6 g

VANILLA CORNMEAL GRIDDLE CAKES WITH PEARS



Vanilla Cornmeal Griddle Cakes With Pears image

Found this in a magazine (don't remember which one) by Josh Feather's and sounds so good and so different from your average pancakes. Needed to save it here. Prep time includes making of clarified butter; I'm guessing at serving size as ti's not listed

Provided by Bonnie G 2

Categories     Breakfast

Time 1h

Yield 12 pancakes, 4 serving(s)

Number Of Ingredients 16

1/2 cup unsalted butter
1 cup all-purpose flour
1/2 cup cornflour
5 tablespoons sugar
1 1/4 teaspoons baking powder, plus
1/8 teaspoon baking powder
1/4 teaspoon salt
1/8 teaspoon nutmeg, fresh grated
1 1/2 cups buttermilk
1/2 cup yellow corn grits, cooked
1 large egg, slightly beaten
1 tablespoon orange juice, freshly squeezed
1 1/2 teaspoons vanilla extract
2 small pears, peeled, cored and diced
butter
maple syrup

Steps:

  • To make clarified butter, melt butter in heavy saucepan over low heat; cook 20 to 30 minutes until bubbling ceases and liquid turns clear.
  • Strain, being sure to leave solids in the bottom of pan.
  • Cool completely.
  • Whish together flours and next 4 ingredients in a medium bowl; set aside.
  • Whisk together buttermilk and next 4 ingredients.
  • Add to flour mixture, whisking until smooth.
  • Stir in pears.
  • Heat griddle or large skillet over medium heat; brush with 1 to 2 tablespoons cooled clarified butter.
  • Pour about 1/4 cup batter for each cake onto griddle.
  • Cook over medium low heat 3-4 minutes or until tops are covered with tiny bubbles and edges look dry and cooked.
  • Turn cakes and cook other side.
  • Remove from griddle to serving plate.
  • Grease griddle with additional butter as needed and repeat procedure with remaining batter.
  • Serve immediately with butter and maple syrup.

BLUE-CORNMEAL GRIDDLE CAKES



Blue-Cornmeal Griddle Cakes image

Provided by Terry Conlan

Categories     Egg     Breakfast     Brunch     Low Fat     Vegetarian     Blueberry     Cornmeal     Self     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 11

1 1/4 cups ground blue cornmeal
3/4 cup all-purpose flour
1 tbsp baking powder
1/2 tsp salt
1 cup skim milk
2/3 cup honey
2 tbsp canola oil
2 eggs, lightly beaten
1 cup fresh or frozen blueberries (or 1/4 cup dried)
Vegetable-oil cooking spray
Chili powder (optional)

Steps:

  • Combine first 4 ingredients in a large bowl. Whisk together milk, 1/3 cup honey, oil and eggs in a separate bowl and add to dry ingredients. Fold in blueberries. Heat nonstick skillet over medium heat. Coat lightly with cooking spray and dollop 1/4 cup batter for each cake. Warm remaining honey in a saucepan and add a dash of chili powder to taste, if desired. Drizzle over cakes.

MEME'S CORNMEAL GRIDDLE CAKES



Meme's Cornmeal Griddle Cakes image

Categories     Bread     Cake     Side     Fry     Cornmeal

Yield makes 12

Number Of Ingredients 6

2 cups white or yellow cornmeal
2 teaspoons baking powder
1 teaspoon fine sea salt
1 large egg, lightly beaten
1 cup water, plus more if needed
1/4 cup corn oil, for frying

Steps:

  • To prepare the batter, in a large bowl, whisk together the cornmeal, baking powder, and salt. In a second bowl or large liquid measuring cup, combine the egg and the 1 cup water. Whisk until smooth. Stir the wet ingredients into the dry ingredients, using as few strokes as possible.
  • To fry the griddle cakes, heat the oil in a cast-iron skillet over medium heat. Ladle 1/4 cup of batter onto the heated skillet. Repeat with additional batter, without crowding.
  • Cook the cakes until the bottoms are brown and bubbles form on the tops and edges, 2 to 3 minutes. Turn and brown the other side, an additional 2 to 3 minutes. Serve immediately.
  • storing dry ingredients
  • To avoid insects in flour and cornmeal, transfer the product to a sealable airtight container immediately after purchase. To keep flour and cornmeal absolutely fresh, particularly if they are wholegrain (see page 202), store the sealed container in the refrigerator or freezer. Allow the flour or meal to come to room temperature before using.

CORNMEAL GRIDDLE CAKES (PRE-1940'S)



Cornmeal Griddle Cakes (Pre-1940's) image

Make and share this Cornmeal Griddle Cakes (Pre-1940's) recipe from Food.com.

Provided by Chef Aint Bs

Categories     Breads

Time 10m

Yield 10-15 serving(s)

Number Of Ingredients 7

1 cup cornmeal
1 cup flour
4 teaspoons baking powder
1 1/2 teaspoons salt
1 egg, well beaten
2 1/2 cups milk
2 tablespoons fat, melted

Steps:

  • Mix and sift dry ingredients.
  • Combine beaten egg and milk.
  • Add to dry ingredients.
  • Stir in shortening.
  • Pour on a hot griddle.

Nutrition Facts : Calories 160.1, Fat 5.8, SaturatedFat 2.9, Cholesterol 32.5, Sodium 535.5, Carbohydrate 22.2, Fiber 1.2, Sugar 0.1, Protein 4.9

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