Corn Cake Sandwiches
Delightful corn cake sandwiches with crispy, golden cakes perfect for breakfast or snacks, filled with cheese, tomatoes, or meats for a hearty, savory treat.
Ingredients
Instructions
- Melt the bacon grease or Crisco in a heavy iron skillet until very hot.
- Add part of the hot grease to the self-rising cornmeal and buttermilk mixture.
- Place two tablespoonfuls of the mixture at each of the flour sides of the skillet.
- Dip a spoon in water and lightly smooth over the tops of the corn cakes.
- Cook until the bottom is browned, then turn the cakes over.
- Drain the cakes on paper towels.
- Split each cake and make sandwiches with cheese, tomatoes, or corned beef, using butter or mayonnaise as desired.
Tips & Substitutions
For a richer flavor, consider using rendered bacon fat or duck fat instead of Crisco. If you don't have buttermilk, you can substitute it with a mixture of regular milk and a tablespoon of vinegar or lemon juice. To ensure even cooking, keep an eye on the heat and adjust it as necessary. This corn cake batter can also be used to make cornbread muffins for a different twist.
Serving Suggestions
These corn cake sandwiches make a delightful brunch or lunch option. Serve them with a side of fresh salad or pickles for a refreshing contrast. They pair beautifully with Jalapeno Corn Bread Salad for a flavorful meal. Feel free to customize fillings with your favorite cheeses or meats, and don't hesitate to add some greens for extra crunch.
Storage & Reheating
Store leftover corn cake sandwiches in an airtight container in the refrigerator for up to three days. To reheat, place them in a skillet over medium heat for a few minutes on each side until warmed through, or pop them in a toaster oven for a crisp texture. Avoid microwaving to preserve the cakes' texture.
Nutrition & Diet Analysis (per serving)
Each serving of Corn Cake Sandwiches contains roughly 106 calories, with 5g protein, 9g carbohydrates, and 6g fat. It is a good source of protein (10% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I freeze the corn cake sandwiches?
Yes, you can freeze the cooked corn cakes. Allow them to cool completely, then wrap each one in plastic wrap and place them in a freezer-safe bag. They can be stored for up to three months. To enjoy, thaw in the refrigerator and reheat in a skillet or toaster oven.
What can I serve with corn cake sandwiches?
Corn cake sandwiches pair well with a variety of sides. Consider serving them alongside a light salad, coleslaw, or even a bowl of soup. For a heartier meal, serve with potato salad or baked beans. They also make a great addition to a picnic spread.
How do I know when the corn cakes are done cooking?
The corn cakes are done cooking when they are golden brown on the bottom and firm to the touch. You can also check by gently lifting the edge with a spatula; if it releases easily and has a nice color, it's time to flip. Cooking times may vary based on your skillet's heat.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).