Show Subscription Form




Cornmeal Hotcakes Recipe
Cornmeal Hotcakes Recipe photo by Taste of Home

Cornmeal Hotcakes Recipe

Publisher Photo
My family loves the taste and texture of corn bread, so I knew I had to try this recipe. I hope your family enjoys these golden hotcakes as much as my family does!
TOTAL TIME: Prep: 15 min. + standing Cook: 30 min.
MAKES:5 servings
TOTAL TIME: Prep: 15 min. + standing Cook: 30 min.
MAKES: 5 servings

Ingredients

  • 1-1/2 cups yellow cornmeal
  • 1/4 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 2 cups buttermilk
  • 2 tablespooons vegetable oil
  • 1 Eggland's Best Egg, separated

Directions

  1. In a bowl, combine cornmeal, flour, baking soda, sugar and salt. In another bowl, beat buttermilk, oil and egg yolk; stir into dry ingredients. Beat egg white until stiff peaks form; fold into batter. Let stand 10 minutes. Pour batter by 1/4 cupfuls onto a lightly greased hot griddle; turn when bubbles form on top of pancakes. Cook until second side is golden brown. Yield: 16 pancakes.
Originally published as Cornmeal Hotcakes in Cookin' Up Country Breakfasts Cookbook 1994, p40

Reviews for Cornmeal Hotcakes

AVERAGE RATING
   (1)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT