Caney Fork Cornbread Cakes
Transport yourself to the heart of Southern comfort with these Caney Fork Cornbread Cakes, a deliciously rustic twist on traditional cornbread. Made with a perfect blend of cornmeal, buttermilk, and a hint of sugar, these golden, skillet-fried cakes are delightfully crisp on the outside and tender on the inside. Ready in just 30 minutes, they’re the ultimate quick and versatile side dish, pairing beautifully with savory mains like chili, barbecue, or fried chicken. Frying in a touch of vegetable oil gives them their signature crispy edges, while their slightly thick, pourable batter ensures a fluffy interior bursting with rich, buttery flavor. Serve them warm, slathered with butter and a drizzle of honey for a sweet finish, or topped with creamy spreads and herbs for a savory kick. Whether you’re hosting a backyard gathering or seeking comfort food perfection, these cornbread cakes are guaranteed to be a crowd-pleaser!
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Ingredients
- 1.5 cups Cornmeal
- 0.5 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Salt
- 1 tablespoons Sugar
- 1.25 cups Buttermilk
- 1 large Egg
- 3 tablespoons Unsalted butter, melted
- 3 tablespoons Vegetable oil (for frying)
Directions
Step 1
In a large mixing bowl, combine the cornmeal, flour, baking powder, salt, and sugar. Stir well to ensure even distribution of dry ingredients.
Step 2
In a separate bowl, whisk together the buttermilk, egg, and melted butter until fully combined.
Step 3
Pour the wet ingredients into the dry ingredients, stirring gently until a batter forms. Be careful not to overmix; the batter should be slightly thick but pourable.
Step 4
Heat a large skillet or griddle over medium heat and add 1 tablespoon of vegetable oil. Allow it to heat until shimmering but not smoking.
Step 5
Using a ladle or 1/4-cup measuring cup, pour small portions of batter onto the skillet, leaving space between them for spreading.
Step 6
Cook the cornbread cakes for 2-3 minutes, or until bubbles form on the surface and the edges begin to set. Flip the cakes carefully and cook for another 2-3 minutes, or until golden brown and cooked through.
Step 7
Repeat with the remaining batter, adding additional oil to the skillet as needed between batches.
Step 8
Serve the Caney Fork Cornbread Cakes warm. They can be enjoyed on their own or topped with butter, honey, chili, or your favorite savory toppings.
Nutrition Facts
| Serving size | (826.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2329.2 |
| Total Fat 105.6g | 0% |
| Saturated Fat 37.1g | 0% |
| Polyunsaturated Fat 2.6g | |
| Cholesterol 346.1mg | 0% |
| Sodium 2308.0mg | 0% |
| Total Carbohydrate 315.1g | 0% |
| Dietary Fiber 23.5g | 0% |
| Total Sugars 29.5g | |
| Protein 44.3g | 0% |
| Vitamin D 212.4IU | 0% |
| Calcium 399.8mg | 0% |
| Iron 11.9mg | 0% |
| Potassium 981.9mg | 0% |
Source of Calories