Gluten-Free Buttermilk Corncakes

Gluten-Free Black Pepper-Buttermilk Corncakes
Teresa Blackburn
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  • Yield: 12 pieces

Ingredients

2cups stone-ground cornmeal
1 1/2teaspoons baking powder
1/2teaspoon baking soda
1teaspoon salt
1teaspoon black pepper
1 1/2cups buttermilk
2 eggs, lightly beaten
4tablespoons melted butter

Instructions

  1. Blend dry ingredients together. (Sifting will remove some the wanted “grit” of the cornmeal.) In a separate bowl, whisk wet ingredients together. Pour into cornmeal and stir until combined. Batter will be thick. (If too thick, thin with a little more buttermilk.)
  2. Heat a skillet. Drop batter into small mounds, by the tablespoonful. Allow edges to brown before flipping.  Makes 26 to 30 corncakes.

Note: To make bigger corncakes to use with Plum BBQ Sauce and shredded pork or chicken, use 1/4 cup batter for each corncake. Makes 12.

Nutritional Info *per serving

  • Calories 70
  • Fat 3g
  • Saturated Fat 1.5g
  • Cholesterol 25mg
  • Sodium 189mg
  • Carbohydrate 9g
  • Fiber 1g
  • Sugars 1g
  • Protein 2g
  • Cyndi

    I was really happy to find recipe for these corn cakes–no gluten and bake a lot faster in a skillet than cornbread. The 1 teaspoon of salt should be cut down to at least 1/2 teaspoon–there is already salt in the baking powder and baking soda. Other than the salt these turned out great and will make again!