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Ingredients
⅓ cup cornmeal, preferably stone-ground
⅔ cup all-purpose flour
½ teaspoon sugar
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon baking powder
1 large egg
½ cup buttermilk
Oil or drippings for the pan
Nutritional analysis per serving
5 grams carbs; 9 milligrams cholesterol; 30 calories; 1 gram fat; 49 milligrams sodium; 1 gram protein
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a medium bowl, combine dry ingredients. In a separate bowl, beat egg and buttermilk. Add liquid ingredients to dry ingredients and blend until just combined. Do not overmix. May be prepared up to 1 hour in advance to this point.
- Step 2
Grease a skillet or griddle as you would for pancakes. Heat over medium-high heat. Drop in batter by scant tablespoons and cook about 1 minute each side, or until puffy and golden brown. Drain briefly on paper towels and serve hot.
Private Notes