RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 5044
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| Recipe Name: |
Corn Cakes - Copy |
| Source: |
Eileen Fight Sparks |
Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Breads |
Used in Baskets: |
No |
| Base: |
Other |
Kosher: |
No |
| Ethnicity: |
Southern |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
15.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$0.20
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
2 Tablespoons crisco
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Directions:
Grease a griddle until just smoking.
Whisk egg and buttermilk. Add soda and salt. Whisk in cornmeal gradually until it reaches the right consistency of thick cream.
Pour 2 Tablespoons of batter for each cake. When bubbles start to break, flip and cook for a minute or 2 longer.
Serve with butter and/or syrup. |
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| Nutrition per Serving: |
| Calories: |
151 |
Total Carbs: |
15.4 |
Net Carbs: |
0.0 |
| Cholesterol: |
52.8 |
Fat: |
8.2 |
Protein: |
4.84 |
| Fiber: |
1.20 |
Sodium: |
171.28 |
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