Under 30 Minutes


This classic corn-cake recipe comes from Monica Chong-Hunter of Arvada, Colorado.

  • Prep:
  • Total Time:
  • Servings: 8

Source: Everyday Food, March 2004


  • 2/3 cup all-purpose flour
  • 1/3 cup yellow cornmeal
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon cold unsalted butter
  • 1/2 cup cold water
  • 3 tablespoons vegetable oil


  1. In a medium bowl, combine flour, yellow cornmeal, baking powder, and salt. With a fork, cut cold unsalted butter into flour mixture until pea-size granules form. Gradually add 1/2 cup cold water, stirring until mixture is evenly moistened.

  2. In a 12-inch nonstick skillet, heat vegetable oil over medium heat. Drop in batter by well-rounded tablespoons. Fry until golden brown on both sides and cooked through, about 3 minutes per side. Using a spatula, transfer to paper towels to drain; serve warm with maple syrup, if desired.


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