You are here: Home » Recipes » Corn Cakes from Readyville Mill Corn Cakes from Readyville Mill Recipe by Readyville Mill Yield 4 servings Try some stone-ground corn meal in these pancakes for added texture. Jessica Merchant PrintEmail Ingredients 2 cups corn meal1 teaspoon salt2 tablespoons sugar2 tablespoons baking powder1 teaspoon baking soda2 eggs, beaten1 3/4 cups buttermilk1/4 cup melted butter, slightly cooled Instructions Mix together dry ingredients Mix eggs, buttermilk and melted butter. Blend wet ingredients into dry and stir well. Preheat griddle over medium-high heat. Lightly oil. Pour 1/4 cup of mixture onto hot griddle. Cook until bubbles form on top and then flip to cook the other side. Cook until bottoms are lightly browned and set. Serve with hot butter and maple syrup. Recipe courtesy of the Readyville Mill, Readyville, Tenn.