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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.

Recipe by Southern Living October 2007

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Recipe Summary test

prep:
5 mins
cook:
5 mins
total:
10 mins
Yield:
Makes 30 (2-inch) cakes
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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).

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  • 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.

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