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Oxmoor House Photo by: Oxmoor House

Cornmeal Griddle Cakes

Nutritionists often proclaim the benefits of eating more fiber, and what better way to accomplish that goal than with delicious, homemade whole-grain bread?

Oxmoor House OCTOBER 2009

  • Yield: Makes about 1 dozen.


  • 1 cup whole wheat flour
  • 1 cup finely ground or sifted stone-ground white or yellow cornmeal
  • 1/4 cup sugar
  • 1/2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 large egg, lightly beaten
  • 1 cup milk
  • 1/2 cup sour cream
  • 1/4 cup vegetable oil
  • Cooking spray
  • Honey or maple syrup


Combine first 6 ingredients in a large bowl until well blended. Combine egg, milk, sour cream, and oil in a separate bowl; add to dry ingredients, stirring just until moistened.

Pour about 1/4 cup batter for each cake onto a hot griddle coated with cooking spray. Spread batter to about a 4-inch diameter using back of a spoon. Cook 1 1/2 to 2 minutes or until edges start looking dry; turn and cook 1 to 2 more minutes or until desired degree of doneness. Serve cakes warm with honey or maple syrup.


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Cornmeal Griddle Cakes recipe