Caney Fork Cornbread Cakes

7 ingredients
6 steps

Ingredients

  • 2 cups cornmeal mix, self-rising (I use Martha White)
  • 1 1/3 cups milk or 1 1/3 cups buttermilk
  • 1/4 cup oil
  • 1 large egg, beaten
  • 2 -3 tablespoons oil (for frying)
  • 2 ounces green chilies, chopped
  • 8 3/4 ounces whole kernel corn, drained

Directions

  1. 1
    Mix all ingredients together in a bowl.
  2. 2
    Heat a skillet and add a little oil for frying.
  3. 3
    Pour enough batter into the skillet to form 4 to 6 inch round cakes.
  4. 4
    Fry until browned on the bottom and flip.
  5. 5
    Fry until both sides are browned.
  6. 6
    Serve hot with butter or with beans or stew.

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