30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Boiled Cornmeal Cakes
Boiled Cornmeal Cakes
Boiled Cornmeal Cakes
⏱40 min
👥6
🔥220 cal
Medium
🍽️Southern
A slightly refined version of boiled cornmeal cakes, using buttermilk for a tangier flavor and brown butter for a richer taste. A touch of cornstarch adds a softer texture.
A slightly refined version of boiled cornmeal cakes, using buttermilk for a tangier flavor and brown butter for a richer taste. A touch of cornstarch adds a softer texture.
Prepare the Brown Butter: In a small saucepan, melt the Butter over medium heat. Continue cooking, swirling occasionally, until the butter turns golden brown and has a nutty aroma. Remove from heat and set aside.
In a large bowl, whisk together the Cornmeal Mixture ingredients: Yellow Cornmeal, All-Purpose Flour, Cornstarch, Baking Powder, Salt, and Sugar.
In a separate bowl, whisk together the Buttermilk and Egg.
Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in 2 tablespoons of the prepared Brown Butter.
Bring a large pot of salted water to a boil.
Drop spoonfuls of the batter into the boiling water. Cook for 3-5 minutes, or until the cakes float to the surface and are golden brown.
Remove the cakes with a slotted spoon and drizzle with the remaining Brown Butter before serving.
Ingredients
6
1 cup120 gYellow Cornmeal
1/4 cup30 gAll-Purpose Flour
2 tbsp15 gCornstarch
1 tsp5 mLBaking Powder
1/2 tsp2.5 mLSalt
2 tbsp30 mLSugar
1 cup240 mLButtermilk
11Egg
4 tbsp60 mLButter
Equipment
Small saucepan
Large bowl
Whisk
Large pot
Slotted spoon
Instructions
Prepare the Brown Butter: In a small saucepan, melt the Butter over medium heat. Continue cooking, swirling occasionally, until the butter turns golden brown and has a nutty aroma. Remove from heat and set aside.
In a large bowl, whisk together the Cornmeal Mixture ingredients: Yellow Cornmeal, All-Purpose Flour, Cornstarch, Baking Powder, Salt, and Sugar.
In a separate bowl, whisk together the Buttermilk and Egg.
Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in 2 tablespoons of the prepared Brown Butter.
Bring a large pot of salted water to a boil.
Drop spoonfuls of the batter into the boiling water. Cook for 3-5 minutes, or until the cakes float to the surface and are golden brown.
Remove the cakes with a slotted spoon and drizzle with the remaining Brown Butter before serving.
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