BEST CORNMEAL PANCAKES RECIPES

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CORNMEAL PANCAKES RECIPE: HOW TO MAKE IT - TASTE OF HOME



Cornmeal Pancakes Recipe: How to Make It - Taste of Home image

I like to joke that these pancakes are so light, you have to hold them down! When we have a chance, we make them with freshly ground cornmeal bought at local festivals. —Betty Claycomb, Alverton, Pennsylvania

Provided by Taste of Home

Categories     Breakfast    Brunch

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 12 pancakes.

Number Of Ingredients 9

1-1/3 cups all-purpose flour
2/3 cup cornmeal
2 tablespoons sugar
4 teaspoons baking powder
1 teaspoon salt
2 large eggs
1-1/3 cups 2% milk
1/4 cup canola oil
Pancake syrup

Steps:

  • Combine the first five ingredients. In another bowl, whisk eggs, milk and oil; stir into dry ingredients just until moistened. Pour batter by 1/4 cupfuls onto a lightly greased hot griddle. Turn when bubbles on top begin to pop; cook until second side is golden brown. Serve with syrup.

Nutrition Facts : Calories 321 calories, FatContent 13g fat (2g saturated fat), CholesterolContent 67mg cholesterol, SodiumContent 709mg sodium, CarbohydrateContent 42g carbohydrate (7g sugars, FiberContent 1g fiber), ProteinContent 8g protein.

BEST FRIED CORNBREAD RECIPE - HOW TO MAKE FRIED ... - DELISH



Best Fried Cornbread Recipe - How To Make Fried ... - Delish image

This fried cornbread is just as amazing for breakfast as it is alongside a heaping bowl of chili.

Provided by Laura Rege

Categories     nut-free    vegetarian    30-minute meals    dinner party    appetizers    comfort food    side dish

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 0S

Yield 2 dozen

Number Of Ingredients 10

1 1/2 c. yellow cornmeal
1 c. all-purpose flour 
1 tbsp. granulated sugar
1 tbsp. baking powder
3/4 tsp. kosher salt
1/4 c. buttermilk
2 large eggs
6 tbsp. butter, melted and cooled slightly
1/4 c. vegetable oil, for frying
Honey and room temperature butter, for serving

Steps:

  • In a medium bowl, whisk together cornmeal, flour, sugar, baking powder, and salt. 
  • In a large bowl, whisk buttermilk, eggs, and melted butter. Stir dry ingredients into wet ingredients, until just combined.
  • Heat a large heavy bottomed skillet over medium heat. Add 1 tablespoon of oil. Spoon about 2 to 3 tablespoons of the cornbread batter into pan, spread into an circle, about a scant ½-inch thick. When little bubbles appear, about 2 to 3 minutes, flip and continue cooking until both sides are lightly golden, about 1 to 2 minutes more. Adjust heat to medium-low if pan gets too hot. Repeat with remaining batter and oil.
  • Dollop warm fried cornbread with pats of butter and drizzle with honey.

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