Directions:
- In a large mixing bowl combine the dry ingredients.
- Whisk together the eggs with the buttermilk and cooled melted butter.
- Combine the wet ingredients with the dry ingredients and stir just until combined.
- Preheat griddle over medium-high heat. Lightly oil the griddle.
- Pour scant 1/4 cup of the corn cake batter onto the hot griddle. Do not crowd-these flatten out to about 4 diameter.
- Cook until bubbles form on top and then flip over and cook the other side.
- Cook until bottoms are lightly browned and set.
- Serve with hot butter and maple syrup for breakfast. For lunch or dinner, top with a dollop of sour cream, garnish with green onions or fresh chives.
- Yield about 16 corn cakes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 433.81 Kcal (1816 kJ) | ||
| Calories from fat | 169.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.89g | 29% | |
|---|---|---|---|
| Cholesterol | 122.45mg | 41% | |
| Sodium | 762.78mg | 32% | |
| Potassium | 1091.02mg | 23% | |
| Total Carbs | 59.31g | 20% | |
| Sugars | 9.12g | 36% | |
| Dietary Fiber | 4.42g | 18% | |
| Protein | 10.64g | 21% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 2.9mg | 16% | |
| Calcium | 450.4mg | 45% | |
| Amount Per 100 g | |||
| Calories | 214.26 Kcal (897 kJ) | ||
| Calories from fat | 83.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.33g | 29% | |
|---|---|---|---|
| Cholesterol | 60.48mg | 41% | |
| Sodium | 376.74mg | 32% | |
| Potassium | 538.86mg | 23% | |
| Total Carbs | 29.29g | 20% | |
| Sugars | 4.51g | 36% | |
| Dietary Fiber | 2.18g | 18% | |
| Protein | 5.25g | 21% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 1.4mg | 16% | |
| Calcium | 222.4mg | 45% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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