These cornmeal griddle cakes are a simple Southern staple, made with a handful of inexpensive pantry ingredients including cornmeal, baking powder, salt, egg, and water. Entirely gluten-free and amazing at breakfast and beyond. Here’s how to make them.
How Are Cornmeal Griddle Cakes Different Than Pancakes?
Crisped exterior. Ethereally airy interior. Pleasantly gritty through and through. Can’t blame us for swooning over these cornmeal griddle cakes! Lest you mistake them for that other sort of griddle cake, the kind you stack five high on a plate in a puddle of melted butter and maple syrup, bear in mind that these savory somethings have no leavening and no sugar. As such, they’re best as a second fiddle to anything that needs a lovely little something to sop and mop up its juices, whether roast chicken, pulled pork, the burnt ends of brisket, or, well, you get the gist. They’re also quite respectable with just a bunch of butter and syrup. Darn good thing they’re quick to make, as you may find yourself in need of a second batch.
Cornmeal Griddle Cakes
- Quick Glance
- 20 M
- 20 M
- Makes 8 to 12 cakes
In a large bowl, whisk together the cornmeal, baking powder, and salt.
In a second bowl or large liquid measuring cup, whisk the egg and 1 cup water until smooth. Stir the wet ingredients into the dry ingredients, using as few strokes as possible. The batter should be soupy but not watery.
Heat 1/4 cup of the oil in a cast-iron skillet over medium heat. Ladle 1/4 cup of batter into the heated skillet for each cake, being careful not to crowd the skillet. When the batter hits the hot oil, the edges will sizzle and become very crisp.
Cook the cakes until the bottoms are a rich brown and bubbles form on the tops and along the edges, 2 to 3 minutes. Turn and brown the other side, an additional 2 to 3 minutes. For best results, be sure to cook the cakes until the edges are deep, rich, golden brown.
Serve immediately, flipping those little babies onto a plate and passing them along while you fry up the remaining cakes, adding oil to the skillet as needed. Originally published October 10, 2011.
Recipe Testers' Reviews
These cornmeal griddle cakes were easy to make. With such a short list of ingredients and simple measurements, you won’t need the recipe after you follow it a few times.
We enjoyed the cakes with maple syrup and they were delicious. But since they were neither sweet nor savory, and full of straightforward corn flavor, we thought they would make perfect “quick flat cornbread” without having to turn on the oven. I can see a couple of these rounds served on the side of a bowl of chili.
The recipe yielded 10 griddle cakes that were about 3 1/2 inches in diameter. You decide how many mouths it satisfies in your household.
These griddle cakes are simple to put together and quick to cook. They have a great crispy outside and chewy cornmeal center.
They’re good hot off the grill with butter and syrup and they’re also good for savory toppings such as a tomato salad.