Food Storage Recipes: Corn Cakes
Posted on August 11th, 2008 by Jodi and Julie
Corn Cakes
Serving Size: 4 servings
Prep Time: 5 minutes
Cook Time: 10 minutes
Ingredients:
- 1 1/4 cups whole wheat flour
- 1 1/2 cups buttermilk
- 1/3 cup cornmeal
- 1 egg
- 1/3 cup granulated sugar
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1/4 cup vegetable oil
- 1/2 tsp. salt
Directions:
- Preheat a skillet over medium heat.
- Spray skillet with nonstick spray
- Combine all ingredients in a large bowl with a mixer set on medium speed. Mix until smooth, but don’t over mix.
- Pour the batter by 1/4 – 1/3 cup portions into the hot pan and cook for 1 to 3 minutes per side or until brown. Repeat with remaining batter.
Jodi’s Comments:
These are AMAZING! I used fresh ground whole wheat for the flour, and fresh ground popcorn for the cornmeal. The consistency was light and fluffy and the flavor was great. They were SO delicious, especially with honey drizzled over the top. My kids ate 3 pancakes each!
This is a modified version of IHOP’s Country Griddle Cakes recipe
Leave a comment if you try this recipe and let us know what you think!
Filed under: Cornmeal Recipes, Grains, Long Term Food Storage, Recipes, Wheat Recipes
Food Storage Made Easy » Recipe: Corn Cakes…
A great recipe for corn cakes that are made from basic items that would be included in your food storage or emergency preparedness supplies….
Your blog is interesting!
Keep up the good work!
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This sounds great. Can't wait to try it. As far as drizzling honey over it, it is my understanding that honey should not be given to children under the age of one, because it can contain infantile botulism. Is this still true?
Thanks for your wonderful website!
This sounds great. Can't wait to try it. As far as drizzling honey over it, it is my understanding that honey should not be given to children under the age of one, because it can contain infantile botulism. Is this still true?
Thanks for your wonderful website!
Use cornmeal to make Corn-meal Mush. Can eat it warm or chill in buttered dish, slice and fry for supper or Sunday breakfast with bacon. Very,very good.