Cornmeal Griddle Cakes
Golden cornmeal griddle cakes offer a crispy exterior and tender interior with sweet corn flavor, perfect for a hearty breakfast or brunch enjoyed by all ages.
Ingredients
Instructions
- Mix dry ingredients: cornmeal, flour, baking soda, salt, and sugar.
- Add buttermilk, vegetable oil, and egg yolks to the dry mixture and blend well.
Tips & Substitutions
For a lighter texture, consider using half whole wheat flour instead of all-purpose flour. You can also replace buttermilk with plain yogurt thinned with a bit of water. If you prefer a sweeter cake, add a touch more sugar or incorporate corn kernels for added flavor. Serve these griddle cakes with maple syrup or fruit preserves for a delightful breakfast experience.
Serving Suggestions
Serve these cornmeal griddle cakes alongside crispy bacon or fresh fruit to balance the flavors. They pair beautifully with buttermilk pancakes for a hearty breakfast spread. For a savory touch, consider topping them with poached eggs and avocado. These cakes also work well as a base for a veggie stack for a delicious brunch option.
Storage & Reheating
Store leftover cornmeal griddle cakes in an airtight container in the refrigerator for up to three days. To reheat, place them in a toaster or on a skillet over medium heat until warmed through. You can also microwave them for about 30 seconds, but this may result in a softer texture.
Nutrition & Diet Analysis (per serving)
Each serving of Cornmeal Griddle Cakes contains roughly 576 calories, with 16g protein, 103g carbohydrates, and 10g fat. It is an excellent source of protein (32% of the Daily Value) and iron (32% of the Daily Value), and a good source of dietary fiber and vitamin A. Note that it is relatively high in sodium, at 2257mg per serving (98% 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 make the batter ahead of time?
Yes, you can prepare the batter in advance! Just keep it covered in the refrigerator for up to a day. However, for the best texture, it's recommended to cook the cakes fresh. If the batter thickens, add a splash of buttermilk to loosen it before cooking.
What can I use instead of buttermilk?
If you don't have buttermilk on hand, you can make a substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk. Let it sit for about 5 minutes until it thickens. This will give your griddle cakes the tangy flavor that buttermilk provides.
Can I freeze the griddle cakes?
Absolutely! You can freeze cornmeal griddle cakes for up to three months. Just ensure they are completely cooled and place them in a single layer on a baking sheet to freeze. Once frozen, transfer them to a freezer-safe bag. Reheat directly from frozen on a skillet or in the toaster.
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).