ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Cornbread Griddle Cakes

Prep time 5 mins
Cook time 5 mins
Yield Makes 30 (2-inch) cakes
Don't get confused and buy a cornbread mix; it won't work in this recipe. If you're out of time, buy cornbread muffins from the deli. Split them in half from top to bottom; use each half in place of one cake. 

Ingredients

  • 2 cups yellow self-rising cornmeal
  • 1 cup all-purpose flour
  • 1 1/2 cups milk
  • 1/3 cup butter, melted
  • 2 large eggs, lightly beaten
  • 1 tablespoon sugar
  • 1/4 teaspoon ground red pepper

How to Make It

  1. Stir together all ingredients just until moistened. Pour 2 Tbsp. batter for each cake onto a hot, greased griddle or large nonstick skillet. Cook cakes 2 to 3 minutes or until tops are covered with bubbles and edges look dry and cooked; turn and cook other side (about 2 minutes).

    Skillet Cornbread
    Photo: Hector Sanchez; Styling: Heather Chadduck

     

  2. Note: To make ahead, place cooked griddle cakes on baking sheets. Cover and chill up to 24 hours. To reheat, bake at 300° for 8 to 10 minutes or until thoroughly heated. Serve immediately.