These cakes sit somewhere between a morning pancake and a skillet of cornbread. They do not have the fluffiness of a standard flour flapjack, nor do they have the crumbly density of baked corn bread. Instead, they offer the best of both worlds: crisp, lacy edges and a tender, golden center.
The batter is simple, relying on the tang of buttermilk to activate the soda and soften the cornmeal. While you can certainly use melted shortening, using bacon drippings adds a smoky depth that transforms this humble dish into something truly memorable.
These are best served hot from the griddle. They are wonderful with a drizzle of maple syrup for a sweet breakfast, but they stand up equally well as a savory side dish alongside a bowl of beans or greens.
The Recipe
Yields: 20 (3-inch) cakes | Prep time: 10 minutes | Cook time: 15 minutes
Ingredients
- 1 cup cornmeal
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 eggs, beaten
- 1 1/4 cups buttermilk
- 2 tablespoons melted shortening or bacon drippings
- Syrup (optional, for serving)
Instructions
1. Mix the Dry Ingredients In a small bowl, combine the cornmeal, baking soda, and salt. Stir them together to ensure the leavening agent is evenly distributed throughout the grain. Set this bowl aside.
2. Combine the Liquids In a separate bowl, whisk together the beaten eggs and the buttermilk. Pour the liquid mixture into the dry ingredients. Stir gently until combined. Stir in the melted shortening or bacon drippings. The batter should be relatively thin, allowing it to spread slightly on the hot surface.
3. Cook Heat a griddle or cast-iron skillet over medium-high heat. Lightly grease the surface. For each cake, pour about 2 tablespoons of batter onto the hot griddle. Cook until the tops are covered with small bubbles and the edges look set and browned. Flip the cakes and cook the other side until golden.
4. Serve Serve the cakes immediately while they are hot and crisp. Top with butter and syrup if desired.
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Old-Fashioned Cornmeal Griddle Cakes
These Old-Fashioned Cornmeal Griddle Cakes sit somewhere between a pancake and cornbread. Made with buttermilk and bacon drippings, they feature crispy lacy edges and a tender, savory center. A classic, ad-free breakfast recipe from Willowgold Farms.
Ingredients
Instructions
Mix the Dry
-
Ingredients In a small bowl, combine the cornmeal, baking soda, and salt. Stir them together to ensure the leavening agent is evenly distributed throughout the grain. Set this bowl aside.
Combine the Liquids
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In a separate bowl, whisk together the beaten eggs and the buttermilk. Pour the liquid mixture into the dry ingredients. Stir gently until combined. Stir in the melted shortening or bacon drippings. The batter should be relatively thin, allowing it to spread slightly on the hot surface.
Cook
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Heat a griddle or cast-iron skillet over medium-high heat. Lightly grease the surface. For each cake, pour about 2 tablespoons of batter onto the hot griddle. Cook until the tops are covered with small bubbles and the edges look set and browned. Flip the cakes and cook the other side until golden.
Serve
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Serve the cakes immediately while they are hot and crisp. Top with butter and syrup if desired.
