Cornmeal Batter Cakes

Cornmeal Batter Cakes

With a cup of hot coffee, they make a great start to the morning. Leftovers? Cover them in the fridge and reheat quickly in the oven at 200 degrees. As a quick side note: I had a difficult time finding white cornmeal, so I used yellow cornmeal instead and they turned out just fine. I hope you enjoy them as much as I did.

From: Park Avenue Celebrations 


1 cup cultured buttermilk
1/2 teaspoon baking soda
1 large egg, lightly beaten
2/3 cup white cornmeal
3/4 teaspoon salt
3 tablespoons melted unsalted butter or bacon fat
(plus extra for greasing pan, if necessary)
Sour cream, smoked salmon, caviar for garnish (optional


Preheat the oven to 200 degrees and line a baking sheet with foil.

Pour the buttermilk into a bowl and stir in the baking soda. Whisk the egg and gradually whisk in the cornmeal, then salt and fat, and 1/4 cup water. Heat a seasoned griddle, either electric or stove-top, or a cast-iron skillet until quite hot (380 degrees on an electric griddle). Brush with a little of the fat if needed. Spoon tablespoonfuls of the batter onto the griddle or pan to make 5 inch pancakes.

Turn each over as they are lightly browned and cook the other side until lightly browned. As they are done, transfer to a baking sheet and keep them warm in the oven. Serve the cakes as a side dish or as a first course topped with sour cream and smoked salmon, or salmon caviar.