Difference between revisions of "Buttermilk Corn Cakes"
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* 2 tablespoons [[butter]] | * 2 tablespoons [[butter]] | ||
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# Mix dry ingredients together then add [[buttermilk]], [[egg]]s, [[oil]] and corn and stir well. | # Mix dry ingredients together then add [[buttermilk]], [[egg]]s, [[oil]] and corn and stir well. | ||
# Heat [[butter]] in a skillet. | # Heat [[butter]] in a skillet. | ||
Latest revision as of 08:10, 14 July 2012
Description
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Steep Estate in Elmo, Texas in 1989. From "Catsrecipes Y-Group"[1]
Ingredients
- 1½ cup flour
- ½ cup cornmeal
- 1 tablespoon sugar
- ¼ teaspoon salt
- ½ teaspoon baking soda
- 2 teaspoons baking powder
- 1¼ cup buttermilk
- 2 large eggs
- 2 tablespoons oil
- 1 cup whole kernel corn
- 2 tablespoons butter
Procedures
- Mix dry ingredients together then add buttermilk, eggs, oil and corn and stir well.
- Heat butter in a skillet.
- Using a soup ladle drop batter into skillet.
- As soon as underside is done turn cakes over and continue cooking other side.
References
- ↑ "Catsrecipes Y-Group" http://Groups.Yahoo.Com/Group/Catsrecipes/ Catsrecipes Y-Group
