So, I definitely had two recipes that I wanted to share with you guys before Fat/Shrove/Pancake Tuesday for the Mardi Gras theme that was going around the Foodie community. I really did mean to get them posted too. However, we all know that even the best intentions sometimes still manage to fall short. Fact is, it just didn’t happen. So I’m gonna be late to the party. Whatevs. Hopefully there won’t be anyone out there giving up something for Lent that has to do with today’s recipe. Because it would be a shame to have wait until Easter to get down on these bad boys, let me tell you. A real shame.
My inspiration for this recipe came from my EXTREME love of two foods: pancakes, and cornbread. Both happen to be on the list of foods I would either opt to eat in the event of me being on Death Row, or the Zombie Apocalypse occurring. I certainly hope that neither of these ever comes to pass, but if they do, then you can bet your bottom dollar that I’ll be partaking of one, the other…or ideally, both.
I can’t exactly explain it, but there’s something about a stack of griddled bread that is just irresistible to me. I used to think that it only applied to pancakes, but once I got around to trying more savory applications like johnny cakes and corn cakes, I realized right away that I was by no means discriminating in my obsession. If you can batter it, and flip it on a skillet into a cake, I’m going to want it. Period.
This recipe originally started out as a very delicious, but traditionally baked cornbread. However, I decided that instead of baking it, I would simply ladle the batter onto my griddle rather than into muffin cups or one cast iron skillet. It worked beautifully, and in my case it was one of those recipes where your family wanders into the kitchen before you’re even finished cooking and begins breaking off pieces of the finished food to nibble on while still looking at what you’re doing. That’s how I knew they were a real winner.
Personally, I can eat both ‘Northern’ and ‘Southern’ cornbread, but I lean more towards Southern. For those that may not know, cornbread from the North is the sweeter variety that usually involves adding sugar and flour to the batter. On the other hand, Southern cornbread- real Southern cornbread- is the kind that involves cornmeal ONLY, and little to no sugar. My grandma’s cornbread that she makes for our family dinners usually has no flour, or sugar in it. But she does include bacon grease- you would be astounded at just what 1 tablespoon of this stuff can do to a plate of bread, you guys. Out.of.this.world. I want to try and post her recipe for cornbread on the blog sometime in the future. It really would be a service to all humanity.
One of the best things about these corn cakes is that I can see eating them both for dinner as a side dish, or for breakfast, drizzled in maple syrup and eaten with bacon, sausage or eggs. There’s also corn in them, so you can feel pretty good knowing you’re eating your vegetables, while also having your ‘cake’ and eating it too. Wins all around. Right? Of course right.
- 2 cups yellow cornmeal
- 1 teaspoon kosher salt
- 1 tablespoon sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 cup buttermilk
- 2 eggs
- 1 cup creamed corn
- 1 tablespoon bacon grease
- 1/4 cup green onion, chopped
- Non-stick Butter cooking spray for the griddle
1. Heat a griddle or non-stick pan over medium-high heat.
2. In a large bowl, combine the buttermilk, eggs, creamed corn, and bacon grease, whisking together to combine thoroughly.
3. Add the dry ingredients to the buttermilk mixture and stir to combine. Fold in the green onions.
4. Spray griddle or pan with non-stick cooking spray. Using a 1/4 cup measure, pour the batter onto the griddle or pan, using the flat end to spread out into a circle. Only flip the corncakes when the air pockets begin to pop on the surface of the batter and a peek underneath the cake reveals a golden rim and surface, about 2 minutes.
5. Keep completed corn cakes in oven warmed to about 150° on a plate until entire batch is completed.