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Corn Cakes from Readyville Mill

Corn Cakes from Readyville Mill

Try some stone-ground corn meal in these pancakes for added texture.

Serves: 4 Save

Ingredients (9)

  • 2 cup Cornmeal
  • 1 tsp Salt
  • 2 T Sugar
  • 2 T Baking Powder
  • 1 tsp Baking Soda
  • 2 Eggs
  • 1¾ cup Buttermilk
  • ¼ cup Butter
  • 8 T Maple Syrup
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  1. Mix together dry ingredients
  2. Mix eggs, buttermilk and melted butter. Blend wet ingredients into dry and stir well.
  3. 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.