Corn Cakes
These are small and savory corn cakes you can eat plain, with butter and jam, or topped with beans or meat. Use them in place of tortillas or flatbread or slice them open and stuff them with your favorite filling.
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Serves10 (2 toasties each)
SWAP ScoreWhat's this?
Ingredients
- 2 cups plain cornmeal
- 1 cup all purpose flour, sifted
- 2 tablespoons sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 cup buttermilk (or made from 2 teaspoons vinegar + 3/4 cup milk)
- 2 large eggs (or 1/4 cup egg mix combined with 1/4 cup water)
- 2 tablespoons vegetable oil
Directions
- In a large bowl, combine cornmeal, flour, sugar, baking powder, and baking soda.
- In another bowl, combine buttermilk, egg mix, and vegetable oil. Beat until well blended.
- Add buttermilk mixture all at once to dry ingredients. Stir until well mixed.
- Turn mixture onto a lightly floured board and knead for about 2 minutes, until the mixture has come together completely.
- Roll out to a thickness of 1/4 inch and cut with a 3/4-inch-round biscuit or cookie cutter. If you don't have a biscuit or cookie cutter, you can use an overturned glass to cut the dough.
- Heat an ungreased pan over medium. Cook about 5 minutes on each side or until it is a dark golden color.
Recipe Tips
Top with refried beans, chopped tomatoes, and vegetables for a main dish.
Nutrition Facts
Corn Cakes
Amount Per Serving (1 toastie eachg)
Calories 175
Calories from Fat 36
% Daily Value*
Total Fat 4g
6%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 1g
Cholesterol 1mg
0%
Sodium 180mg
8%
Potassium 111mg
3%
Total Carbohydrates 32g
11%
Dietary Fiber 2g
8%
Sugars 4g
Protein 4g
8%
Vitamin A
1%
Vitamin C
0%
Vitamin D0%
Calcium
5%
Iron
8%
* Percent Daily Values are based on a 2000 calorie diet.
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