- 1 cup cornmeal
- 1 tablespoon brown sugar or honey
- 1 teaspoon salt
- 1 cup boiling water
- 1/2 cup flour
- 2 teaspoons baking powder
- 1/2 cup milk
- 1 medium egg
- oil for frying
In a good sized mixing bowl combine the cornmeal, sugar or honey, and salt. Add the boiling water. The cornmeal will swell up into a lumpy mess. That’s alright, don’t worry about it. Stir the lumpy mess vigorously with a whisk or fork until it is a thick batter. Let it cool down a little bit. Add the flour, baking powder, milk and egg. Keep stirring the batter until it is nice and smooth. Drop the mixture by 1/3 cupfuls onto a hot, greased skillet. Fry until the underside is golden brown, and the top side bubbles a bit. Turn the pancakes over and continue frying until well browned.
Stack on a plate and serve with applesauce, or pancake syrup. Another option is to serve them as the hot bread with a main meal like soup, or chili. I like them with split pea soup especially, but they are versatile enough to go with many different entreés.
I’m going to try the cornmeal pancakes is there anyway I can use self-rising cornmeal.
Of course you can. You’ll just end up with even fluffier pancakes and I don’t think that’d be a bad thing.
These tase just like what my grandma used to make, I have been looking for years to match her recipie.
I found this recipe this morning.. easy and good. They come up light and fluffy. I added blueberries after i put them on the griddle and that pushed these over the top. I bet a light sprinkle of chopped japalenos might be good too. Thanks
These’re tasty and not too crunchy for my tooth!
yea, these are very very good, i made them about 3 times, soooper good. way better than ordinary pancakes, very moist, delicious and they cook thick in oil. might I add easy to cook, they don’t fall apart or anything. taste and smell great.
This recipe makes very tasty batter for veggie fritters. I mixed with sauteed shredded vegetables (red peppers, carrots, turnips, onions, etc. 3 cups or so cooked) Golden brown! Savory! Thank you.
These sound delicious! Am heading down stairs now to try them. It is a snowy blizzardy cold day here in MA and these sound comforting and delicious. Thanks for such a simple easy versatle recipe!
added fresh blueberries and topped with pure maple syrup… best pancakes i’ve EVER had!
I made these this morning, for my 2 year old that LOVES pancakes. I used brown sugar and honey. To make them a little sweeter. I also added about 1 tsp of pure vanilla. I make pancakes a little thin. (on purpose) They came out perfectly. Crunchy on the outside and moist in the middle. My son loved them.
These are uh-mazing! I loved every bite.
http://www.secondchancehappiness.com/2011/08/ovenless-cornbread/
These are wonderful! My dad told how his grandfather would make these. Made these on impulse this morning using Pungo Creek Indian corn meal. I also added an extra tbs of honey.
These are easy to make and taste great. I have made other recipes that turned out dry and crumbly, these are perfect! Try with a few chopped walnuts and yellow raisins, gives them a cuban twist.
THANK YOU! I search endlessly for a recipe for these that don’t start with a Jiffy mix. If you’re feeling adventurous, try these in a well greased waffle iron!