Cornmeal Buttermilk Pancakes

High Cotton Food Styling & Photgraphy
  • Yield: 10 pieces

“We lived in Louisiana when I was a little girl, and we would pause at a truck stop in Mississippi on visits to see my grandparents back in Georgia. We ordered steaming bowls of scrambled eggs, grits and sausage rudely smushed together in a glorious mess, with a short stack of pancakes on the side.” -- Virginia Willis


3/4cup all-purpose flour
3/4cup fine yellow cornmeal
2tablespoons sugar
1/2teaspoon baking powder
1/2teaspoon baking soda
1/2teaspoon salt
1 1/4cups buttermilk
2-- eggs
3tablespoons unsalted butter, melted
2tablespoons canola oil, plus more if needed
-- Sorghum, cane or maple syrup (optional)


  1. In a large bowl, sift together flour, cornmeal, sugar, baking powder, baking soda and salt. Whisk together buttermilk, eggs and melted butter in a bowl or liquid measuring cup. Add buttermilk mixture to dry ingredients and whisk just until combined.
  2. Preheat oven to 300F.
  3. Heat a large heavy-bottomed skillet over medium heat and lightly coat with canola oil. Ladle 1/4  cup batter into pan for each pancake, cooking only a few at a time. Cook until bubbles on the top burst and the bottoms are golden brown, about 1 1/2  minutes. Flip pancakes and cook until golden, about 1 minute. Transfer to a baking sheet and place in oven to keep warm. Repeat with remaining batter, adding more oil to pan as necessary. Transfer to warmed serving plates. Serve hot or warm with syrup.

Recipe reprinted with permission from Virginia Willis' Basic to Brilliant, Y’all: 150 Refined Southern Recipes and Ways to Dress Them Up for Company (Ten Speed Press, 2011).

Nutritional Info *per serving

  • Calories 150
  • Fat 8g
  • Cholesterol 50mg
  • Sodium 250mg
  • Carbohydrate 17g
  • Fiber 1g
  • Protein 4g