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- 120 grams all-purpose flour (1 cup)
- 165 grams yellow cornmeal (1 cup)
- 30 grams granulated sugar (2 tablespoons)
- 9 grams baking powder (2 teaspoons)
- 3 grams baking soda (1/2 teaspoon)
- 3 grams salt (1/2 teaspoon)
- 240 grams buttermilk (1 cup)
- 1 large egg
- 32 grams melted butter (roughly 1/3 of a stick)
- 1⁄4 cup water
Add all your dry ingredients to a medium bowl and whisk or stir to combine fully.
Add the buttermilk, egg and melted butter to the dry ingredients and stir everything together.
At this point you should add some water and stir it in a little at a time until you have a pancake-like consistency. You can make this without the water, but the corn cakes will be dense. Adding water until you get a little bit of a thinner consistency will help with the lightness of the resulting cornbread cakes.
Once you have your batter consistency right, add a pan or griddle to your stove top and bring the heat up to medium.
Add a tablespoon of butter or olive oil to your hot pan/griddle and when the butter is melted or oil is shimmering, you're ready to cook.
Scoop about 3 tablespoons of batter onto the surface and cook for 2 or 3 minutes per side. Flip and cook on the second side for about the same amount of time (2 to 3 minutes). If your cornbread cakes do not seem brown enough, you can flip back to the first side and cook for another minute more.
Continue until you have cooked all of your batter (or you can save leftover batter, covered in the fridge for a couple of days to cook later).
Once each corncake is cooked to your liking, you can add them to a plate to rest before serving. If you want to cook all of them and keep them warm, you can put each cooked cornbread cake on a sheet pan in a 200 degree F oven to keep warm.
Serve and enjoy.
You can make this batter and keep it covered in the fridge for a couple of days if you don't want to cook them all at once.