Recipe for Cornbread Cakes from the Breakfast section.
Cornbread Cakes1 3/4 cups self-rising cornmeal mix
1 egg, lightly beaten
1 1/2 cup buttermilk
2 tablespoons butter or margarine, melted
1/2 cup vegetable oil, divided Combine first 4 ingredients in a large bowl, stirring just until moistened. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Pour 1/4 cup batter into skillet for each corn cake, cooking 3 cakes at a time. Cook 3 minutes on each side or until browned. Drain cakes on paper towels. Repeat procedure with remaining 3 tablespoons oil and batter. Cool completely. Makes 12 cakes. Cooked cakes can be refrigerated for up to 2 days in a tightly covered container or frozen in an airtight container up to 1 month. To serve, place cakes on ungreased baking sheets. Bake at 350 degrees F for 10 to 12 minutes or until thoroughly heated.
We hope you enjoy your freshly made Cornbread Cakes. This recipe came from Breakfast's, if you'd liked this recipe, there may be many others you'll find delicious as well.
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