Cornmeal Batty Cakes
Ingredients
Instructions
- Sift together dry ingredients; add egg and buttermilk, stirring until smooth.
- Drop batter by tablespoonfuls onto a hot, lightly greased griddle.
- Turn cakes when tops are covered with bubbles and edges are browned.
- Drain well on paper towels and serve hot. Yield:
- 20 small cakes.
Nutrition & Diet Analysis (per serving)
218
kcal
11% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
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).