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Cornbread Cakes

chef.tim.lee's picture
Ingredients
  Cornmeal 2 Cup (32 tbs)
  Skim milk 2 Cup (32 tbs)
  Eggs 2 , lightly beaten
  Salt 1⁄4 Teaspoon
  Garlic powder 1⁄4 Teaspoon
  Vegetable cooking spray 1
Directions

MAKING
1) In a large bowl, combine together the milk and cornmeal. Stir well.
2) Add the salt, eggs and garlic powder and stir well.
3) Coat a griddle or skillet with cooking spray and heat it over moderate heat till very hot.
4) For each cornmeal cake, pour 1 tablespoon of batter into the hot skillet.
5) Once the tops are bubble and the edges are slightly dry, turn the cakes.
6) Repeat the process till the entire batter has been used up.

SERVING
7) Place the Cornbread Cakes on a serving platter and serve while still hot.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
American
Course: 
Side Dish
Interest: 
Holiday, Everyday, Healthy
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Corn
Cook Time: 
15 Minutes

Rate It

Your rating: None
4.05
Average: 4.1 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1484 Calories from Fat 207

% Daily Value*

Total Fat 24 g36.7%

Saturated Fat 5.5 g27.5%

Trans Fat 0 g

Cholesterol 432.2 mg144.1%

Sodium 979.3 mg40.8%

Total Carbohydrates 272 g90.6%

Dietary Fiber 23.5 g93.9%

Sugars 26.7 g

Protein 55 g109.2%

Vitamin A 10.6% Vitamin C 8.1%

Calcium 64.4% Iron 72.7%

*Based on a 2000 Calorie diet

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Cornbread Cakes Recipe