Buttermilk Corncakes

By kathryns

Good with shredded pork/chicken ? 132 cal.

Ingredients

• 2 c stone ground cornmeal
• 1-1/2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp salt
• 1 tsp pepper
• 1-1/2 c. buttermilk
• 2 eggs, lightly beaten
• 4 TB melted butter
• 2 TB vegetable oil

Preparation

Step 1

1. Blend dry ingredients together. In separate bowl, whisk wet ingredients +except oil+. Pour into cornmeal and stir just until combined. Batter will be thick (can thin with addtl buttermilk if too thick).

2. Heat oil in nonstick skillet over med-high heat. Spoon 1/4 c batter onto hot skillet for each corn cake. Cook 3 min. per side.