Mary's Corn Cakes

Name: Mary's Corn Cakes
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 12 corn cakes
Ingredients: 1/2 cup buttermilk; 3 tablespoons olive oil; 1 egg; 1 1/2 cups self-rising cornmeal flour; 3 tablespoons sugar; Nonstick olive oil spray, for the pan

Recipe courtesy of Mary's Old Fashioned Pit Bar-B-Que

Show: Man Fire Food

Episodes: Queens of 'Cue and Women Fire Food

Mary's Corn Cakes

0 Reviews

Level: Easy
Yield: 12 corn cakes
Nutritional Analysis

Per Serving

Serving Size

1 of 12 servings

Calories

111

Total Fat

4

Saturated Fat

1

Carbohydrates

16

Dietary Fiber

0

Sugar

4

Protein

2

Cholesterol

14

Sodium

25

Total: 35 min
Active: 35 min

Level: Easy
Yield: 12 corn cakes
Nutritional Analysis

Per Serving

Serving Size

1 of 12 servings

Calories

111

Total Fat

4

Saturated Fat

1

Carbohydrates

16

Dietary Fiber

0

Sugar

4

Protein

2

Cholesterol

14

Sodium

25

Total: 35 min
Active: 35 min

Ingredients

1/2 cup buttermilk

3 tablespoons olive oil

1 egg

1 1/2 cups self-rising cornmeal flour

3 tablespoons sugar

Nonstick olive oil spray, for the pan

Directions

In a mixing bowl, combine the buttermilk, olive oil, egg and 1/2 cup water. Mix together using a whisk.
In another bowl, combine the cornmeal flour and sugar using a fork.
Fold the dry ingredients into the wet ingredients and whisk to combine. Once mixed, the batter is good to go.
Heat a frying pan over medium-low heat and spray it with olive oil. Then make cornbread pancakes (think hoecakes). Each corn cake should have about a 4-inch diameter, which is roughly half a ladle of batter. After 4 to 5 minutes, flip the corn cakes and cook for another 3 to 5 minutes, or until done.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Mary's Old Fashioned Pit Bar-B-Que, Nashville, TN