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Cornmeal Buttermilk Pancakes

Cornmeal Buttermilk Pancakes

Ingredients

  • 3/4 cup unbleached all purpose flour
  • 1/2 teaspoon baking powder
  • 3 tablespoons unsalted butter, melted, cooled

Recipe Preparation

  • Sift first 6 ingredients into large bowl. Whisk buttermilk, eggs and melted butter in medium bowl to blend. Add buttermilk mixture to dry ingredients and whisk until blended and smooth.

  • Preheat oven to 300°F. Lightly coat bottom of heavy large skillet with oil. Heat over medium heat. Working in batches, pour 1/4 cup batter into skillet for each pancake. Cook until bottoms are golden, about 1 1/2 minutes. Turn pancakes and cook until second sides are golden, about 1 minute. Transfer to baking sheet; place in oven to keep warm. Repeat with remaining batter, adding more oil to skillet as necessary.

,Photos by Pornchai MittongtareReviews SectionLoved this recipe. Quick, easy and delicious. I followed the recipe exactly. I served them with Greek yogurt, maple syrup and jam.I read another review that the pancakes were not fluffy. Mine were fluffy like the picture.TIP: don’t over mix the batter.Mine was lumpy when cooked. Turned out perfect!YES YES YES. this recipe was perfect. i used Albers brand yellow cornmeal. pancakes came out incredibly light, airy, perfectly complemented by the greek yogurt and strawberry / rhubarb jam i served them with. my new go-to pancake recipe for sure. these would also be perfect with spicy honey or even savory sides like avocado, eggs, and hot sauceAnonymousSan Francisco05/23/20Pancakes looked beautiful until we started eating. The cornmeal was completely hard and crunchy, and like grit in the pancakes. Maybe a certain kind is required , but the recipe doesn’t specify, which is makes it a bad recipe...AnonymousMinnesota05/02/20Awesome recipe! I'm normally a pancake hater (waffles rule) but had to give this a try because of the cornmeal factor. Since I was only cooking for myself, I halved the recipe and then only cooked half the batter yesterday and the rest of the batter this morning. Using a quarter cup measure I made 3 pancakes per serving, so the recipe above should yield 12 pancakes in total. The batter did not lose any rising power this morning and my pancakes looked identical to yesterdays HOWEVER, they will NOT rise as high as the ones pictured above, they are only half the thickness of the ones in the photo. I served them with a couple slices of bacon and the strawberry compote from Our site's "Lacy Cornmeal Pancakes with Strawberry Compote"CookSorceryBoston04/30/20Better than normal pancakes in my opinion. The cornmeal gives it a great texture!Simple and straightforward recipe, and it makes a tasty pancake. You could customize with add-ins but they are great on their own. This will be my go-to cornmeal pancake recipe.

For light and tender buttermilk pancakes we whisk the dry ingredients (flour, cornmeal, sugar, baking powder, baking soda, and salt) together in a bowl to evenly distribute the leavener. We whisk the wet ingredients (buttermilk, sour cream. Read More

  • 4 teaspoons salt
  • 2 chocolate bar biscuit croissant topping
  • 1 jelly cotton candy
  • ½ jelly gummies
  • 2 cups liquorice chocolate
  • 2 jelly beans bonbon
  • 2 caramels tart gummi bears
  • 6 butterscotch caramel lollipops
  • 12 tbsp butter
  • ¼ cup sugar

The Ingredients

The most important ingredient is the cornmeal. I choose a coarse ground yellow cornmeal to make these pancakes. Many recipes call for white cornmeal, but really either will work. You can typically find cornmeal close to the flour in the grocery store. I've also included a link in the recipe card where you can buy it.

I'm a huge fan of using buttermilk in pancakes for the tangy flavor it provides. It also helps to keep the pancakes moist and tender.

Flour, sugar, baking powder, butter and eggs are also required when making this recipe. All should be easy to find in the grocery store.

Are Cornmeal and Polenta the Same Thing?

Well, yes and no. Cornmeal is used to make polenta. Mixed with other ingredients, cornmeal is used to make polenta. So while not the same thing, they are related.


How to make buttermilk pancakes

Ingredients:

  • 2 1/2 cups all-purpose
  • 2 tablespoons cornmeal
  • 3 1/2 tablespoons granulated sugar
  • 1 3/4 teaspoons baking soda
  • 1 3/4 teaspoons baking powder
  • 1 1/4 teaspoons sea salt or Kosher salt
  • 2 3/4 cups buttermilk (room temperature)
  • 2 eggs + 1 egg yolk
  • 1 1/2 tablespoons pure vanilla extract
  • 5 tablespoons unsalted butter (melted)
  1. In a large bowl combine all of the dry ingredients: add the all-purpose flour, cornmeal, sugar, baking soda, baking powder, and sea salt, mix well.
  2. Using a separate bowl, add two whole eggs and one egg yolk and beat well.
  3. Add the buttermilk, melted butter, and pure vanilla extract to the eggs and continue to mix well.
  4. Little by little add the wet ingredients to the dry ingredients, mix until the mixture is just combined. Overbeating will result in tough pancakes, and who wants that?
  5. Cover the pancake batter with a large dish towel and let it sit for 10 minutes.
  6. Place a large cast-iron skillet over low-medium heat and add two tablespoons of melted butter, or use canola or vegetable oil.
  7. When the skillet is hot add two and a half (2 1/2) tablespoons of pancake batter, use a spoon to spread the batter into a circle.
  8. Watch the pancake closely, when small air bubbles start to appear on the surface flip the pancake over, cook until golden brown.
  9. When finished add a bit of melted butter and store pancakes in a warm oven until they&rsquore all done.
  10. Add your favorite toppings, like yogurt, fruit, traditional maple syrup or bourbon barrel-aged maple syrup.
  11. Serve and enjoy.

Recipe Summary

  • 1 ¾ cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 egg, slightly beaten
  • 1 ½ cups buttermilk or sour milk (see tip)
  • 3 tablespoons cooking oil
  • Desired fruit options (optional)*
  • Desired syrup (optional)
  • Butter (optional)

In a large bowl stir together flour, sugar, baking powder, baking soda, and salt. In another bowl use a fork to combine egg, buttermilk, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be slightly lumpy). If desired, stir in desired fruit.

For standard-size pancakes, pour about 1/4 cup batter onto a hot, lightly greased griddle or heavy skillet, spreading batter if necessary. For dollar-size pancakes, use about 1 tablespoon batter. Cook over medium heat for 1 to 2 minutes on each side or until pancakes are golden brown, turning to second sides when pancakes have bubbly surfaces and edges are slightly dry. Serve warm. If desired, top with syrup. Makes 12 standard-size pancakes or 40 dollar-size pancakes.


Tips for Making the Best Pancakes

Here are some tips and tricks for making the best pancakes of your life.

  • You want your pancakes to cook evenly and the best way to do this is to cook them on an electric griddle! Plus, it&rsquos not just for pancakes. You can use it for hashbrowns, french toast, grilled cheese, and all sorts of crispy sandwiches.
  • Rest the batter before pouring it on the griddle. This gives the baking soda plenty of time to activate. And baking soda is the secret ingredient for soft and fluffy pancakes.
  • Make sure your griddle is hot and ready before pouring in your batter. You can test if it&rsquos hot enough by adding a few drops of water. If it sizzles, go ahead and pour your batter in.
  • Flip your pancakes only once! You&rsquoll know when it&rsquos ready to be flipped when you see bubbles forming on the batter and the edges are formed and are light brown in color.
  • You don&rsquot want to make a mess when flipping your pancake. The first step is to lift the edge with your spatula. If it&rsquos ready, position your spatula all the way underneath and flip it over with your wrist instead of your elbow! No mess plus your pancake stays flat and even.
  • No buttermilk? Don&rsquot worry! You can make a substitute by mixing together regular milk and 1 tablespoon of lemon juice or white vinegar. Give it a few minutes to set and it&rsquos ready to be made into buttermilk pancakes.
  • If you want dairy-free buttermilk pancakes, you can do that too! When making your own buttermilk, use almond milk or light and unsweetened coconut milk with 1 tablespoon of lemon juice or white vinegar. Voila! Dairy-free buttermilk for your pancakes!

Peach Buttermilk Cornmeal Pancakes

Sweet fresh peaches, refreshingly tangy buttermilk and quality cornmeal combine to make one seriously delicious pancake!

Most people who are really into cooking like to make sure they’re using the best, quality ingredients. Why? Because the difference, just for example, between a cookie made with quality butter versus the run-of-the-mill stuff you find in mass quantity in any grocery store is, to borrow the phrase, a Mercedes vs. Pinto comparison. And so it’s worth it to be a little more selective in which ingredients you buy if you’re wanting to make something that tastes extra great.

But when was the last time you gave cornmeal the same kind of consideration? I’ll be honest – I hadn’t. But I just had the opportunity of trying a few different cornmeal blends from New England that I received for review. I love supporting small American businesses and want to introduce you to the Nitty Gritty Grain Company, a small family-owned farm in Vermont. Their family has been running farms around the Champlain Valley for seven generations, clear back to the ancestor who fought and died protecting his crops and home in the 1770’s Siege of the Shelburne Blockhouse. His descendants, the Kenyon Family, carry on the seven-generation farming tradition. In their words:

“Like our ancestors before us, we take great pride in our heritage, land, ingenuity, and products. Through tireless work on the fields in Shelburne and Charlotte, Vermont we produce certified organic grains that are the heart of our local organic grain company….Nitty Gritty minimally processes these locally grown grains, blending them in small batches to preserve the superior fresh flavor and nutrition of our cornmeal, cornmeal mixes, and flours. By producing these grains and turning them into a product you can feel good about eating, we are fulfilling a passion and commitment to the tradition of farming in Vermont and in our family. With each bite we hope you taste the difference that care and hard work can create.” (italics added)

I was excited to receive and open my box of their certified organic products. It’s a good feeling to know that each package of flour, wheat berries and cornmeal was carefully, lovingly handled – personally checked over, documented, inventoried.

The first thing I wanted to try was their cornmeal. I never knew cornmeal could come in so many varieties – each with their own distinct characteristics and flavor.

I’ve been busy cooking and baking with the cornmeal, flours, and wheat berries and have been very pleased with the results (more recipes to come!).

If you’re a cornmeal, cornbread, corn-whatever lover, I highly recommend considering a quality product because, after all, you’re wanting that deliciously fresh and vibrant corn flavor. And to get that you need a fresh product – not the stuff that’s been sitting packaged in store warehouses for goodness knows how long losing all its flavor and nutritional value.

Let me share one of the recipes with you that I made using Nitty Gritty Grain Company’s awesome cornmeal. Peach Buttermilk Cornmeal Pancakes. Now does that sound like a match made in heaven or what? Just enough fresh peach puree to add a delicious fruity undertone of flavor while keeping the pancakes nice and fluffy.

Most recipes for cornmeal pancakes use mostly flour with a token amount of cornmeal. Not this one. We want to experience that wonderful corn flavor! And you’ll still get results that are light and fluffy. My kids devoured these and I enjoyed a second batch for lunch (shhhhhh).

The first thing we want to do is to get the cornmeal soaking in buttermilk to soften the grains. After all, we’re aiming for pillowy soft pancakes, not a mouth full of sand.

So pour the buttermilk over the cornmeal, give it a stir, and let it soak for a good 45 minutes while you catch up on some other work.

For the peach puree I recommend buying organic. We don’t buy everything organic – from a toxins standpoint that’s unnecessary – but we do try to stick to organic for the items that make the “Dirty Dozen” list, and peaches are right at the top of that for having been drenched in pesticides.

Don’t worry about peeling them, just wash the peaches, remove the pits and puree them in a food processor until smooth. Be sure to use very ripe ones for the most flavor.

Add the puree along with the eggs, melted butter, vanilla and honey. Use an electric mixer to beat until thoroughly combined.

In another bowl, combine the flour, baking powder, baking soda, and salt.

Gradually add the wet mixture to the dry mixture.

Beat just until combined. For fluffy results it’s essential that you don’t over-beat.

Preheat the griddle to 350 degrees F and lightly grease it. Pour 1/4 cup of batter per pancake onto the hot griddle.

Let the pancakes cook for about two minutes, or until lightly browned on the bottom, before carefully flipping them over.


Full directions and measurements for this recipe are in the printable recipe card below.

Step 1: Start by whisking your flour, cornmeal, sugar, baking powder, and salt together.

Step 2: Next, you will add in the oil, milk, vanilla, and egg. Mix until you get a smooth texture.

Step 3: Preheat your griddle or skillet, and grease the pan. Then pour around 1/4 cup of the pancake batter into the pan or griddle.

Step 4: Cook until you see bubbles forming, and then with a large spatula, flip the pancake over. Then cook another minute or two until cooked through.

Step 5: Repeat until all the pancakes are cooked, then serve and enjoy.


Recipes Using Leftover Cornbread - Thanksgiving Leftover Recipe: Cornbread Dressing Waffles .

Recipes Using Leftover Cornbread

They're easy to make and a good way to use up the leftovers. Use leftover cooked corned beef or deli corned beef in this creamy soup and repurpose the leftover veggies as well. To take it over the top, add a drizzle of. I've made this a time or two using variations of this recipe and have gotten rave reviews each time.

How to keep cornbread from crumbling. Make this cornbread pudding for an indulgent side dish or a devilish dessert, and you're. I seem to always have leftover cornbread. If you want it sweeter feel free to add more what can i do with leftover cornbread? This recipe is a great combination of both of them! This cornbread buttermilk soup is satisfyingly good even when served hot or cold. Stale cornbread makes a great meatloaf binder, crumbled into the loaf mixture instead of oats of regular bread crumbs.

Leftover Chili Cornbread Casserole & More ways to use up . from chocolatewithgrace.com How to keep cornbread from crumbling. For this recipe, however, you can use your leftover cornbread. My messy thrilling life uses for leftover cornbread This traditional cornbread recipe uses cornmeal and flour with a little molasses. As a child i loved potato pancakes and corn cakes. This is my favorite use for leftover cornbread. Leftover cornbread breakfast casserolethe goodhearted woman. You've likely heard of popular ways to use leftover pancake batter. Cook and stir sausage until browned and crumbly, about 8 minutes.

Instead of traditional vegetables, i recommend strawberry salsa, and.

We use liquid stevia to make a slightly sweet cornbread. The moist crumbs help hold together our cornbread crab cake recipe while also adding extra texture. They're easy to make and a good way to use up the leftovers. Finely crumbled or cubed leftover cornbread is a classic stuffing ingredient on many thanksgiving tables, but it's not just for turkey. Just cut it into cubes and toast until crunchy good. 16 creative recipes to use leftover cornbread (other than stuffing). Besides putting it in milk and eating it or using it for stuffing, does anyone have a recipe that uses baked cornbread? Serve with fresh bread and butter, or go classic with some saltines or oyster crackers. Use leftover cooked corned beef or deli corned beef in this creamy soup and repurpose the leftover veggies as well. Make this easy keto cornbread recipe by using a combination of baby corn and cheddar cheese.

This cornbread buttermilk soup is satisfyingly good even when served hot or cold. Anytime you find yourself with leftover chicken, consider it a blessing. How to keep cornbread from crumbling. This recipe brought back so many memories. Make this cornbread pudding for an indulgent side dish or a devilish dessert, and you're. This cornbread is a rare compromise between southern and northern cornbreads: It's just right, as far as the amount of sugar.

Leftover Chili Cornbread Casserole | Recipe | Cornbread . from i.pinimg.com How to keep cornbread from crumbling. I've made this a time or two using variations of this recipe and have gotten rave reviews each time. It's something we find ourselves eagerly cutting off squares of and eating straight from the pan, with a knifeful of soft butter for slathering onto each bite. This recipe brought back so many memories. For this recipe, however, you can use your leftover cornbread. Finely crumbled or cubed leftover cornbread is a classic stuffing ingredient on many thanksgiving tables, but it's not just for turkey. It's tender and moist, with pleasing corn flavor. Cooking with kresta leonard making dressing with leftovers. Make this cornbread pudding for an indulgent side dish or a devilish dessert, and you're.

It's something we find ourselves eagerly cutting off squares of and eating straight from the pan, with a knifeful of soft butter for slathering onto each bite.

It's just right, as far as the amount of sugar. This cornbread buttermilk soup is satisfyingly good even when served hot or cold. If you can find white cornmeal, by all. 16 creative recipes to use leftover cornbread (other than stuffing). The best cornbread recipes, with tips, photos, and videos to help make them. As a child i loved potato pancakes and corn cakes. Cornbread makes a fine binder for meatloaf, but don't stop there Recipes for leftover cornbread : This leftover turkey cornbread casserole is the perfect way to use up your thanksgiving leftovers. For this recipe, however, you can use your leftover cornbread. How to keep cornbread from crumbling.

Finely crumbled or cubed leftover cornbread is a classic stuffing ingredient on many thanksgiving tables, but it's not just for turkey. Just crumble or cube the cornbread, place on a baking sheet and bake at 350 degrees f until dry my first instinct wouldn't be to use cornbread in what is traditionally an italian peasant dish, but this recipe by giada di laurentiis for using up stale. For this recipe, however, you can use your leftover cornbread. I seem to always have leftover cornbread. Best of all, you can easily make this meal by using up leftover cornbread from your holiday meals.

Cornbread Biscotti | Recipe | Food recipes, Food, Biscotti . from i.pinimg.com Store leftover cornbread in an airtight container for 3. Leftover cornbread makes easy homemade breadcrumbs. Store any leftovers, well wrapped, at cool room temperature for a few days This cornbread recipe makes a large pan of cornbread, perfect for feeding a group or for leftovers. You are under no obligation to make a purchase, but you're greatly appreciated if you do. The best leftover cornbread recipes on yummly | leftover cornbread breakfast casserole, mini cornbread muffins, leftover thanksgiving pizza. Anytime you find yourself with leftover chicken, consider it a blessing. Stale cornbread makes a great meatloaf binder, crumbled into the loaf mixture instead of oats of regular bread crumbs. Recipes using ham dairy free recipes gluten free leftover cornbread recipe cornbread cake cornbread recipes hoe cakes. Leftover chili with cornbread topping recipe food 19. This sweet cornbread starts with baking mix, cornmeal and corn kernels are added to make a fluffy bread to serve with almost anything.

The best leftover cornbread recipes on yummly | leftover cornbread breakfast casserole, mini cornbread muffins, leftover thanksgiving pizza.

A lot of recipes are hard to recreate in a keto version, but low carb cornbread is leftover cornbread can be stored in an airtight. You are under no obligation to make a purchase, but you're greatly appreciated if you do. Store leftover cornbread in an airtight container for 3. 16 creative recipes to use leftover cornbread (other than stuffing). I seem to always have leftover cornbread. Use leftover cooked corned beef or deli corned beef in this creamy soup and repurpose the leftover veggies as well. The best cornbread recipes, with tips, photos, and videos to help make them. Cook and stir sausage until browned and crumbly, about 8 minutes. This recipe is a great combination of both of them! Leftover cornbread breakfast casserolethe goodhearted woman. As a child i loved potato pancakes and corn cakes.

The best cornbread recipes, with tips, photos, and videos to help make them.

This cornbread buttermilk soup is satisfyingly good even when served hot or cold.

Maybe you got a little too excited this holiday season and.

As a child i loved potato pancakes and corn cakes.

A lot of recipes are hard to recreate in a keto version, but low carb cornbread is leftover cornbread can be stored in an airtight.

By laurie 43 posts, 150 comments.

A lot of recipes are hard to recreate in a keto version, but low carb cornbread is leftover cornbread can be stored in an airtight.

This recipe brought back so many memories.

Cornbread is a classic southern side dish, and there are hundreds of different recipes for it!

16 creative recipes to use leftover cornbread (other than stuffing).

Just cut it into cubes and toast until crunchy good.

Just crumble or cube the cornbread, place on a baking sheet and bake at 350 degrees f until dry my first instinct wouldn't be to use cornbread in what is traditionally an italian peasant dish, but this recipe by giada di laurentiis for using up stale.

To take it over the top, add a drizzle of.

If you can find white cornmeal, by all.

As a child i loved potato pancakes and corn cakes.

August 17, 2020december 27, 2017 | constance smith.

I've made this a time or two using variations of this recipe and have gotten rave reviews each time.

Store any leftovers, well wrapped, at cool room temperature for a few days

This cornbread buttermilk soup is satisfyingly good even when served hot or cold.

You've likely heard of popular ways to use leftover pancake batter.

I used leftover cornbread finely crumbled.

Stale cornbread makes a great meatloaf binder, crumbled into the loaf mixture instead of oats of regular bread crumbs.

By laurie 43 posts, 150 comments.

Sour cream contributes tangy flavor and a softer texture, and there are a ton of corn kernels to ensure you get several in each bite.

Just cut it into cubes and toast until crunchy good.

For this recipe, however, you can use your leftover cornbread.

This traditional cornbread recipe uses cornmeal and flour with a little molasses.