Ingredients
– 1 cup cornmeal provides the traditional base and texture
– 1/2 cup all-purpose flour adds structure and helps bind ingredients
– 1 tablespoon sugar enhances natural sweetness
– 1 teaspoon baking powder ensures fluffiness
– 1/2 teaspoon salt balances flavors
– 1 cup milk hydrates the dry ingredients and adds creaminess
– 1 large egg binds the mixture and enriches texture
– 2 tablespoons melted butter adds moisture and flavor
– almond milk
– soy milk
– 1 tablespoon flaxseed + 3 tablespoons water for egg replacement
– gluten-free all-purpose flour blend
– unsweetened applesauce
– skim milk
Instructions
1-Gather and measure all ingredients, ensuring dairy or egg substitutes are ready if following dietary adaptations.
2-In a large mixing bowl, combine cornmeal, flour, sugar, baking powder, and salt, whisking to blend evenly.
3-In a separate bowl, mix milk (or plant-based alternative), egg (or flaxseed mixture), and melted butter or substitute thoroughly.
4-Slowly add wet ingredients to dry ingredients, stirring gently until combined into a smooth batter.
5-Preheat a non-stick skillet over medium heat and lightly grease with oil or vegan butter.
6-Pour 1/4 cup of batter per cake onto the skillet, cooking for 2-3 minutes until bubbles appear on the surface and edges look set.
7-Flip carefully and cook for another 2 minutes until golden brown and cooked through.
8-Serve warm with preferred toppings, adapting to dietary preferences such as vegan syrup or low-calorie fruit compote.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🌽 Use stone-ground cornmeal for the best texture and flavor – regular cornmeal may result in a different consistency
🔥 Keep the griddle temperature consistent – too hot and the cakes will burn before cooking through, too cool and they won’t get crispy
💧 The batter should be thick but spreadable – add a bit more hot water if it’s too thick, or let it sit longer if too thin
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast/Side Dish
- Method: Pan-frying
- Cuisine: American/Colonial
- Diet: Vegetarian/Gluten-Free
Nutrition
- Serving Size: 2 cakes
- Calories: 120
- Sugar: 2g
- Sodium: 320mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 10mg