One of my favorite recipe books was a gift from my mom years ago. It is called “The American Country Inn and Bed & Breakfast Cookbook.” It is full of comfort food, brunch recipes, and soup recipes, many that have been passed down through generations. I love that there are recipes with simple food such as these corncakes, but also plenty of elegant foods. It takes you all over the States, with a little story about each Inn/Bed & Breakfast. I love it, and I love my mom for knowing how much I would love it!
This recipe comes from The Lemon Bay Bed and Breakfast in Englewood, Florida. I’m assuming it is from Mabel:), as it is called “Mabel’s Corncakes.”
I made breakfast for dinner this weekend, and I wanted something a bit different from my normal Whole Wheat Buttermilk Pancake recipe. This recipe caught my eye, it only had 7 ingredients and one of them was buttermilk, which we all know I use often. My girls liked them so much that they only saved ONE for me! Guess I will have to double the recipe next time!
11/3 c. buttermilk
1 tbls. oil (I used coconut oil)
1 tsp salt
3/4 c. corn meal
1/4 c. flour
1 tsp baking soda
Combine the ingredients and mix well. Drop by heaping tablespoons onto a got griddle. Cook until golden on each side. Serve with homemade jam or 100% maple syrup. (add a bit more flour if batter is too runny, I had to add about 1/8 of a cup). Serves 4,