corn meal griddle cakes

Corn Meal Griddle Cakes

Recipe submitted by Mrs. Martha Kreider, Wadsworth, Ohio

2 cups buttermilk

2 egg yolks

1 1/2 tsp salt

2 Tbsp melted shortening

1 tsp baking powder

1 tsp soda

1 cup corn meal

1 cup white flour

2 egg whites

Sift flour; measure and add baking powder, soda, and salt. Sift again.

Beat yolks, add buttermilk. Then add dry ingredients. Beat until smooth and add melted butter.

Fold in stiffly beaten egg whites.

Bake on a hot griddle.

Yields approximately 8 medium-sized cakes.

Old metal coffee canister is a great place to store cornmeal.


I was not paying attention to the directions, (so excited about rock climbing), that I missed a few things in this recipe. First off I did not have buttermilk, so I made sour milk and used that instead. Secondly, I did not use the beaten egg whites. I missed that as I was scanning the directions. Instead I just threw in the unbeaten egg whites. The cakes were probably not as fluffy as they could have been, but they were still very yummy! The corn meal gave them nice crispy edges and a good texture. Perfect with maple syrup!!

Make sure you whisk the batter to remove any lumps.

The completed meal! Coffee Cake, Corn Meal Griddle Cakes, cranberry turkey sausage and maple syrup!

2 thoughts on “corn meal griddle cakes

  1. Kathlene

    I am going to try those griddle cakes this weekend. Perhaps a visit to The Turkey Lady is in order aw ell…cranberry turkey sausage sounds divine!


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