Buttermilk corn cakes

Buttermilk corn cakes

4.4 44 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

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

1 h 10min

Apple tart (Thermomix® Cutter)

1 h

Steamed wholemeal bread

2 h

Gluten free baking powder

5min

Crispy Japanese chicken with pickled cucumbers

1 h 35min

Mixed seed and nut spread

5min

Iraqi cheese pies (Cheese chureck)

1 h 40min

Green smoothie bowl with seeds and berries

10min

Wholemeal spelt doughnuts with cacao glaze

45min

Soufflé omelette with hot smoked salmon

25min

Coconut and pistachio delight

1 h 10min

Slow roasted lamb shoulder and fennel with agrodolce dressing

5 h 15min