Caney Fork Cornbread Cakes |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 8 |
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This isn't so much a recipe as a method of cooking cornbread in a hurry - especially in small batches. I first encountered these cornbread cakes in Tennessee at a food counter and saw these pancakes. So...I asked what pancakes were doing alongside chicken and gravy. Laughter followed and I was quickly told well, that's cornbread. Oh really? I've been making them ever since and this recipe has a few of my own ingredients. Ingredients:
2 cups cornmeal mix, self-rising (i use martha white) |
1 1/3 cups milk or 1 1/3 cups buttermilk |
1/4 cup oil |
1 large egg, beaten |
2 -3 tablespoons oil (for frying) |
2 ounces green chilies, chopped |
8 3/4 ounces whole kernel corn, drained |
Directions:
1. Mix all ingredients together in a bowl.
2. Heat a skillet and add a little oil for frying.
3. Pour enough batter into the skillet to form 4 to 6 inch round cakes.
4. Fry until browned on the bottom and flip.
5. Fry until both sides are browned.
6. Serve hot with butter or with beans or stew.
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