Sometimes I’m just not in the mood for cornbread. Or maybe I just don’t want to spend the electricity heating up the house so I find that small, fried corn cakes make a great addition to a chili or soup, in a faster way and without as much extra heat in your home.
Gather your ingredients:
- 1 1/2 cups fresh finely ground yellow corn
- 1/2 cup all-purpose or whole wheat flour
- 1/4 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1 teaspoon fine salt
- 1 1/2 cups whole milk
- 2 large eggs
Mix together all your ingredients and spoon batter into a hot non-stick skillet just like you would to make tiny pancakes. 😉
Flip and serve warm with butter. =)
