Buttermilk corn cakes

Buttermilk corn cakes

4.4 42 ratings

Prep. 20min

Total 25min

4 portions

Ingredients

unsalted butter plus extra for frying
50 g
buttermilk
250 g
eggs
2
polenta
80 g
plain flour
150 g
baking powder
1 tsp
salt (see Tips)
¼ tsp
ground black pepper
2 pinches
olive oil for frying

Difficulty

easy

Nutrition per 4 portions

Sodium 1434.9 mg

Protein 47.4 g

Calories 8488.7 kJ / 2021.1 kcal

Fat 125.3 g

Fiber 5.7 g

Saturated fat 51.6 g

Carbohydrates 176 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®.

Sign up for free More information

Also featured in

Barbecue 102 Recipes
Australia and New Zealand

You might also like...

Apple fritters

1 h

Ham and cheese quinoa muffins

1 h 30min

Semolina dumplings with mushroom sauce

40min

Chorizo and bean winter warmer

1 h 30min

Ricotta and spinach crespelle "cake"

40min

Zucchini, corn and ricotta pancakes

1 h 5min

Broccoli chive muffins (10-12 months)

30min

Spinach and feta muffins

40min

Pumpkin loaf

1 h 45min

Mini cheese scones with savoury butter

30min

Coffee date muffins

35min

Three cheese spinach scrolls

2 h 15min