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Summer Griddle Cakes

Summer Griddle Cakes

Stir finely chopped fresh cilantro into softened butter, and serve alongside a bread basket of these treats.

This recipe goes with Barbecue-Topped Griddle Cakes, Arkansas Tomato Sandwiches

Southern Living JULY 2010

  • Yield: Makes 17 (3 1/2-inch) cakes
  • Total: 35 Minutes


  • 4 bacon slices
  • 1 cup finely chopped okra
  • 1 1/2 cups self-rising white cornmeal mix
  • 1/2 cup all-purpose flour
  • 1 tablespoon sugar
  • 1 2/3 cups buttermilk
  • 3 tablespoons butter, melted
  • 2 large eggs, lightly beaten


1. Cook bacon in a large skillet over medium-high heat 8 to 10 minutes or until crisp; remove bacon, and drain on paper towels, reserving drippings in skillet. Finely chop bacon.

2. Sauté okra in hot drippings 3 minutes or until crisp-tender.

3. Whisk together cornmeal mix and next 5 ingredients just until moistened; stir in okra and bacon.

4. Pour about 1/4 cup batter for each griddle cake onto a hot, lightly 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 1 to 2 minutes or until done.


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Summer Griddle Cakes Recipe