What do you get when you cross Cornbread with Pancakes? You guessed it … Corncakes!
I have enjoyed them for breakfast, lunch, and dinner. They are easy to make and super yummy. Treat yourself to a tall or short stack anytime of day (or night). Depending on which meal you serve them, Corncakes are great with just a pat of butter, or dripping with maple syrup.
Here’s what you’ll need:
1 box Jiffy Cornbread mix
1 tsp baking powder
1/4 cup flour
1 egg
1/2 cup of milk
In a large mixing bowl add all ingredients and whisk until combined. Be sure there are no lumps. Heat up a large non-stick pan over medium heat. Add a tablespoon of vegetable oil. Pour mixture into the pan until each corncake is the desired size. Be careful not to make them too big so they will not be too difficult to flip. When you begin to see air bubbles on top of the corncake, it’s time to flip. Using a spatula, gently lift the entire cake, turn it over, and cook for an additional 2-3 minutes. Serve warm.