Buttermilk corn cakes

Buttermilk corn cakes

4.4 44 ratings

Prep. 20 min

Total 25 min

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

Fibre 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®. No strings attached.

Sign up for free More information

Also featured in

Barbecue 102 Recipes
Australia and New Zealand

You might also like...

Turkey breast roulade with apple and sage stuffing

1sa 10 dk

Quick grated pickle (Thermomix® Cutter)

5 dk

Apple tart (Thermomix® Cutter)

1sa

Red capsicum and paprika hollandaise sauce

15 dk

Wholemeal spelt doughnuts with cacao glaze

45 dk

Coconut and pistachio delight

1sa 10 dk

Gluten free baking powder

5 dk

Spiced cherry brioche wreath

2sa 20 dk

Steamed wholemeal bread

2sa

Soufflé omelette with hot smoked salmon

25 dk

Crispy Japanese chicken with pickled cucumbers

1sa 35 dk

Turmeric latte

25 dk