Cornmeal Hotcakes Recipes

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CORNMEAL PANCAKES



Cornmeal Pancakes image

These buttermilk pancakes owe their incredible texture to cornmeal and whipped egg whites.

Provided by Food Network Kitchen

Time 35m

Yield 4 (makes about 16 pancakes)

Number Of Ingredients 13

3/4 cup all-purpose flour (see Cook's Note)
1/2 cup cornmeal
2 tablespoons sugar
1 teaspoon baking powder
1/4 teaspoon fine salt
1/8 teaspoon baking soda
1/8 teaspoon freshly grated nutmeg
2 large eggs, separated and at room temperature
1 1/2 cups buttermilk, at room temperature
4 tablespoons unsalted butter, melted, plus more for the skillet
1/2 teaspoon pure vanilla extract
Blackberries, for serving
Maple syrup, for serving

Steps:

  • Preheat the oven to 200 degrees F.
  • Whisk together the flour, cornmeal, sugar, baking powder, salt, baking soda and nutmeg in a large bowl. Whisk together the egg yolks, buttermilk, melted butter and vanilla in a medium bowl. Whisk the buttermilk mixture into the flour mixture until just combined to make a thick batter.
  • In another bowl, whip the egg whites until they hold soft peaks. Use a rubber spatula to fold the whites into the batter just until no white streaks remain.
  • Heat a large nonstick skillet over medium heat and brush lightly with butter. Working in batches, drop about 1/4 cup batter per pancake into the skillet. Cook until bubbles form on the tops of the pancakes and the undersides are golden brown, about 2 minutes. Flip and continue to cook until the pancakes are cooked through, about 1 minute more. Transfer the cooked pancakes to the oven to keep warm and continue to make more pancakes, brushing the skillet with butter as needed, until all the batter has been used. Serve the pancakes with blackberries and maple syrup.

FRIED HOT WATER CORNBREAD CAKES



Fried Hot Water Cornbread Cakes image

Hot water cornbread is shaped into cakes and fried in hot fat in a skillet.

Provided by Diana Rattray

Categories     Side Dish     Bread

Time 35m

Yield 5

Number Of Ingredients 6

2 cups water
1/2 teaspoon salt
2 cups coarsely ground cornmeal
4 teaspoons bacon drippings
Optional: 1 teaspoon sugar
Shortening or bacon drippings for frying

Steps:

  • Gather the ingredients.
  • Place the water and salt in a medium saucepan and bring to a full boil over high heat.
  • Remove the water from the stove and add the cornmeal, bacon drippings or butter, and sugar, if using. Stir until a stiff dough is formed. Let the mixture stand just until it is cool enough to handle, or about 10 to 15 minutes.
  • Shape the dough into palm-sized cakes. Set aside.
  • Heat a heavy skillet, preferably cast iron , over medium heat. Add enough shortening or bacon drippings to coat the bottom of the pan.
  • When the fat is hot, place the cakes in the hot skillet. Fry until lightly browned on the bottom.
  • Turn the cakes over and fry until brown. Repeat the process with all the cakes. Serve hot.
  • Enjoy!

Nutrition Facts : Calories 231 kcal, Carbohydrate 38 g, Cholesterol 5 mg, Fiber 4 g, Protein 4 g, SaturatedFat 3 g, Sodium 238 mg, Sugar 0 g, Fat 8 g, ServingSize 4 to 5 servings, UnsaturatedFat 0 g

HOT CAKES



Hot Cakes image

Provided by Robin Finn

Categories     breakfast, brunch, dinner, main course, side dish

Time 15m

Yield 10 pancakes

Number Of Ingredients 9

1/2 cup cornmeal
1 tablespoon sugar
1/2 teaspoon salt
1 cup boiling water
2 eggs, separated
1 cup flour
1 tablespoon baking powder
1 cup milk
1/4 cup peanut, vegetable or corn oil

Steps:

  • Combine the cornmeal, sugar and salt in a saucepan.
  • Pour boiling water over, stirring constantly with a whisk. Cook, stirring, about two minutes and let cool. Add the egg yolks.
  • Sift together the flour and baking powder and stir it into the batter. Add the milk and oil.
  • Beat the egg whites until stiff and fold them in.
  • Lightly oil a griddle. Ladle about a third of a cup of the batter for each pancake. Cook until browned on one side. Turn and cook on the other side. Continue until all the batter is used.
  • Serve with syrup, preserves, jams or jellies.

Nutrition Facts : @context http, Calories 156, UnsaturatedFat 5 grams, Carbohydrate 19 grams, Fat 7 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 1 gram, Sodium 198 milligrams, Sugar 3 grams, TransFat 0 grams

CORNMEAL PANCAKES



Cornmeal Pancakes image

I like to joke that these pancakes are so light, you have to hold them down! When we have a chance, we make them with freshly ground cornmeal bought at local festivals. -Betty Claycomb, Alverton, Pennsylvania

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 12 pancakes.

Number Of Ingredients 9

1-1/3 cups all-purpose flour
2/3 cup cornmeal
2 tablespoons sugar
4 teaspoons baking powder
1 teaspoon salt
2 large eggs
1-1/3 cups 2% milk
1/4 cup canola oil
Pancake syrup

Steps:

  • Combine the first five ingredients. In another bowl, whisk eggs, milk and oil; stir into dry ingredients just until moistened. Pour batter by 1/4 cupfuls onto a lightly greased hot griddle. Turn when bubbles on top begin to pop; cook until second side is golden brown. Serve with syrup.

Nutrition Facts : Calories 321 calories, Fat 13g fat (2g saturated fat), Cholesterol 67mg cholesterol, Sodium 709mg sodium, Carbohydrate 42g carbohydrate (7g sugars, Fiber 1g fiber), Protein 8g protein.

CORNMEAL HOTCAKES



Cornmeal Hotcakes image

Cornmeal adds taste, texture, and nutrition to this hotcake recipe.

Categories     cornmeal     buttermilk     pancakes     hotcakes

Yield 14

Number Of Ingredients 8

1 tsp. baking soda
1/4 tsp. salt
1/2 c. cornmeal
1/2 c. all-purpose flour
1 1/4 c. buttermilk
1 large egg
Maple syrup, optional
Sliced strawberries, optional

Steps:

  • In medium bowl, combine baking soda, salt, cornmeal, and all-purpose flour. Add buttermilk and egg; stir just until combined.
  • Spray 12-inch nonstick skillet with nonstick cooking spray; heat on medium 1 minute. Add batter by scant 1/4 cups; cook hotcakes 3 to 4 minutes, turning over once. Repeat with remaining batter. Serve with maple syrup and sliced strawberries.

CORNMEAL PANCAKES



Cornmeal Pancakes image

Cornmeal pancakes have the nutty flavor of whole grain without its heaviness.

Provided by Martha Stewart

Yield Makes 9 5-inch pancakes

Number Of Ingredients 10

3/4 cup all-purpose flour
2 tablespoons sugar
1/2 cup yellow cornmeal
4 teaspoons baking powder
3/4 teaspoon salt
1 cup milk
5 tablespoons unsalted butter
2 large eggs, beaten
Vegetable oil
Cranberry-Maple Compote

Steps:

  • In a large bowl, thoroughly combine flour, sugar, cornmeal, baking powder, and salt.
  • Combine milk and butter in a small saucepan and warm over low heat until butter melts. Let cool to lukewarm, then beat in eggs.
  • Pour wet mixture over dry ingredients and, using a wooden spoon, combine with a few swift strokes. Don't worry if a few lumps remain; they'll work themselves out when cooking.
  • Heat a griddle or skillet over medium heat until hot enough to make a few drops of water bounce. Lightly oil griddle using a brush or paper towel.
  • Spoon enough batter onto griddle to make 5-inch rounds. Cook until bubbles on the surface break and edges begin to look dry, about 2 minutes. Flip pancakes and cook until bottoms are brown, about 1 more minute. Continue until all pancakes are made. (You may need to re-oil the griddle between batches of pancakes.) Keep pancakes warm, covered with a kitchen towel, in an oven set at lowest temperature. Serve with butter and Cranberry-Maple Compote.

CORNMEAL HOECAKES



Cornmeal Hoecakes image

Bob's Red Mill makes a coarse cornmeal that's perfect for these, but don't stress if you can't find it. A finer grind will just have less crunch.

Provided by Barrel & Ashes, Studio City, CA

Categories     Side     Cornmeal     Bake     Cake     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 2

Number Of Ingredients 11

1 cup all-purpose flour
2/3 cup coarse-grind cornmeal
2 tablespoons sugar
1/2 teaspoon kosher salt
1/4 teaspoon baking powder
1 large egg
1 large egg white
1 1/4 cups milk
1/4 cup unsalted butter, melted; plus 2 teaspoons room temperature
Sour cream and sliced scallions (for serving)
Flaky sea salt

Steps:

  • Preheat oven to 350°F. Whisk flour, cornmeal, sugar, kosher salt, and baking powder in a medium bowl. Whisk egg, egg white, and milk in another medium bowl to combine. Mix egg mixture into cornmeal mixture just to incorporate, then stir in melted butter.
  • Heat 1 tsp. butter in a large cast-iron skillet over medium, swirling pan to coat bottom. Spoon in half of batter and cook until bubbles appear on top, about 3 minutes. Transfer skillet to oven and bake until hoecake is set, about 3 minutes. Return skillet to stovetop, turn cake over with a spatula, and cook over medium heat until cake feels firm when pressed, about 2 minutes. Turn out onto a plate and repeat process with remaining batter and 1 tsp. butter to make a second cake.
  • Serve hoecakes topped with sour cream and scallions and sprinkled with sea salt.

CORNMEAL PANCAKES



Cornmeal Pancakes image

Provided by Florence Fabricant

Categories     breakfast, easy, quick, main course

Time 1h

Yield 4 servings

Number Of Ingredients 10

1 cup all-purpose flour
1/2 cup white cornmeal, preferably stone-ground
1/2 teaspoon baking powder
1 tablespoon sugar
Pinch of salt
1 egg
2 tablespoons melted butter
1 cup milk
Soft butter for greasing skillet or griddle and for serving
Warm maple syrup

Steps:

  • Mix flour, cornmeal, baking powder, sugar and salt in a bowl.
  • Beat the egg with the melted butter and milk. Stir into the dry ingredients. The batter should not be perfectly smooth.
  • Heat a griddle or skillet, and brush with butter. Drop a generous tablespoonful of the batter into the pan, cook over medium heat until lightly browned, turn and brown the other side. If this first pancake turns out well, put it on a warm serving platter. But often, the first pancake serves to season the pan and does not brown evenly. It is best discarded before getting on with cooking the rest. Brush more butter on the griddle or skillet as needed.
  • Serve the pancakes with butter and maple syrup.

CORNMEAL-WHEAT PANCAKES



Cornmeal-Wheat Pancakes image

Drizzled with a touch of honey butter, these tasty hotcakes will brighten your sweetie's morning...if the rest of the family doesn't get to them first. -Elisabeth Larsen, Pleasant Grove, Utah

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 20m

Yield 12 pancakes (1/2 cup honey butter).

Number Of Ingredients 14

3/4 cup all-purpose flour
1/2 cup whole wheat flour
1/4 cup cornmeal
2 teaspoons sugar
1 teaspoon salt
1 teaspoon baking powder
3/4 teaspoon baking soda
2 large eggs
1-1/2 cups buttermilk
1/4 cup canola oil
HONEY BUTTER:
1/4 cup butter, softened
1/4 cup honey
1 teaspoon ground cinnamon

Steps:

  • In a large bowl, combine the first seven ingredients. Combine the eggs, buttermilk and oil; add to dry ingredients just until moistened., Pour batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top. Cook until the second side is golden brown. , In a small bowl, combine the butter, honey and cinnamon. Serve with pancakes.

Nutrition Facts : Calories 538 calories, Fat 29g fat (10g saturated fat), Cholesterol 140mg cholesterol, Sodium 1141mg sodium, Carbohydrate 60g carbohydrate (25g sugars, Fiber 3g fiber), Protein 12g protein.

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