Caney Fork Cornbread Cakes

Name: Caney Fork Cornbread Cakes
Yield: 4 servings
Cuisine: American
Ingredients: 2 cups cornmeal mix, self-rising (I use Martha White); 1 1/3 cups milk or 1 1/3 cups buttermilk; 1/4 cup oil; 1 large egg, beaten; 2 -3 tablespoons oil (for frying); 2 ounces green chilies, chopped

Vegetarian Dairy

Be the first to rate this recipe

Ingredients

2 cups cornmeal mix, self-rising (I use Martha White) ⓘ
1 1/3 cups milk or 1 1/3 cups buttermilk ⓘ
1/4 cup oil ⓘ
1 large egg, beaten
2 -3 tablespoons oil (for frying) ⓘ
2 ounces green chilies, chopped ⓘ

Instructions

Mix all ingredients together in a bowl.
Heat a skillet and add a little oil for frying.
Pour enough batter into the skillet to form 4 to 6 inch round cakes.
Fry until browned on the bottom and flip.
Fry until both sides are browned.
Serve hot with butter or with beans or stew.

Nutrition & Diet Analysis (per serving)

447 kcal 22% DV

Protein Fat Carbs

Macronutrients

Protein 4g 8% DV

Total Fat 29.5g 38% DV

Carbs 43.5g 16% DV

Fiber 0.5g 2% DV

Sugar 11.5g 23% DV

Electrolytes

Sodium 303.5mg 13% DV

Potassium 266.3mg 6% DV

Cholesterol 66mg 22% DV

Vitamins & Minerals

Vitamin A 67.8mcg 8% DV

Vitamin C 6.9mg 8% DV

Vitamin D 0.4mcg 2% DV

Calcium 165.5mg 13% DV

Iron 2.2mg 12% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).

Ingredients

Instructions

Nutrition & Diet Analysis (per serving)

Macronutrients

Electrolytes

Vitamins & Minerals

Explore Ingredients

You May Also Like

Mild Delights (yellow Pumpkin in Coconut Gravy)

Almond Milk Oatmeal with Raisins

Turkey Marinade Recipe

Mocha Ice Cream Sandwiches with Macadamia Nut-Hawaiian Vintage Chocolate Chunk Cookies

Potato And Celery Root Puree Recipe

Idaho Fries With Vinegar