Buttermilk corn cakes

Buttermilk corn cakes

4.4 42 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...

Three cheese spinach scrolls

2 Std. 15 Min

Gozleme

1 Std. 40 Min

Zucchini, corn and ricotta pancakes

1 Std. 5 Min

Baked pumpkin doughnuts

1 Std. 20 Min

Pumpkin loaf

1 Std. 45 Min

Apple fritters

1 Std.

Kumara pie

1 Std. 45 Min

Ricotta and polenta chips

2 Std. 20 Min

Ricotta and banana pancakes with honeycomb butter

1 Std. 50 Min

Sago custard puddings

35 Min

Silverbeet and mushroom calzone

2 Std.

Ricotta and spinach crespelle "cake"

40 Min