Teresa *G*


These are the cornbread pancakes that my family has enjoyed for many generations. We never ate them with syrup, though. As soon as they came out of the cast iron skillet, they were smeared with butter and eaten with dinner. Dad especially loved to eat the leftover ones torn up and put it in a big glass of buttermilk. It was one of his favorite evening snacks.

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6 pancakes
10 Min
10 Min
Pan Fry


1/2 c
plain cornmeal
1/2 c
self-rising flour
1 tsp
sugar or corn oil oil for cooking
1/2 tsp
salt (or seasoned salt)
1 large
2 2/3 Tbsp
water (2 tablespoons plus 2 teaspoons or 1/6 cup)
scant 1/2 c
2 % or whole milk
1 1/2 tsp
white vinegar
2 Tbsp
butter, melted
1-1 1/2 Tbsp
vegetable oil for frying


1In a mixing bowl, mix together the flour, cornmeal, sugar and salt. Set aside.
2In a measuring cup, mix together the milk and vinegar, stirring well; let sit for 5 minutes and stir again before adding to cornmeal mixture.
3In a small bowl or cup, beat egg and the water with a fork or small whisk. Melt butter. Set aside.
4Pour oil into a large cast iron or nonstick skillet; heat over medium/medium-high heat.
5While skillet is heating, add milk, egg mixture and melted butter to dry meal mixture; stir until well combined, but still has a few small lumps. Be careful not to over-mix (to avoid a tough corn cake.)
6Use a large spoon to drop batter onto hot skillet to form pancakes; fry until bubbles begin to appear on top, then flip to fry until pancake is cooked through and golden brown (about 30 seconds or so, depending on how hot your skillet is.)
7Remove to paper towel; repeat with remaining batter.
8Store leftovers in zipper bag at room temperature up to 3 days. Recipe may be doubled. You may substitute 1/2 cup buttermilk for the milk and vinegar.

About this Recipe