Gluten-Free Buttermilk Corncakes
- Yield: 12 pieces
Ingredients
- 2cups stone-ground cornmeal
- 1 1/2teaspoons baking powder
- 1/2teaspoon baking soda
- 1teaspoon salt
- 1teaspoon black pepper
- 1 1/2cups buttermilk
- 2 eggs, lightly beaten
- 4tablespoons melted butter
Instructions
- Blend dry ingredients together. (Sifting will remove some the wanted “grit” of the cornmeal.) In a separate bowl, whisk wet ingredients together. Pour into cornmeal and stir until combined. Batter will be thick. (If too thick, thin with a little more buttermilk.)
- Heat a skillet. Drop batter into small mounds, by the tablespoonful. Allow edges to brown before flipping. Makes 26 to 30 corncakes.
Note: To make bigger corncakes to use with Plum BBQ Sauce and shredded pork or chicken, use 1/4 cup batter for each corncake. Makes 12.
Nutritional Info *per serving
- Calories 70
- Fat 3g
- Saturated Fat 1.5g
- Cholesterol 25mg
- Sodium 189mg
- Carbohydrate 9g
- Fiber 1g
- Sugars 1g
- Protein 2g