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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 4 |
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My daughter’s teacher called me at 5:00 on a Sunday, and asked if I could make these for their party Tuesday morning. *eyeroll* Of course I said yes. This is the recipe she gave me. It made approximately 35 cakes. The batter did not smell delicious, but the cakes are surprisingly tasty with butter and syrup. They would also be good with jam, or wrapped around a piece of sausage. The kids at school are supposed to eat these plain. I have a feeling they would rather have had Laura Bush’s Cowboy Cookies! (they are wonderful!) Ingredients:
2 cups buttermilk |
2 cups cornmeal, plus |
4 tablespoons cornmeal |
1 cup flour |
2 eggs |
4 tablespoons oil |
6 teaspoons sugar |
1 teaspoon salt |
1 teaspoon baking soda |
1 teaspoon baking powder |
milk (as needed for consistency of batter.) |
Directions:
1. Mix all ingredients except for the regular milk in a bowl. Heat cakes, (about three tablespoon per cake) on griddle. Cakes are ready to turn when they bubble in the middle and puff out a bit. Cook both sides until golden.
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