Buttermilk corn cakes
TM31 TM5 TM6

Buttermilk corn cakes

4.4 (8 ratings)

Ingredients

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

Nutrition
per 4 portions
Calories
8488.7 kJ / 2021.1 kcal
Protein
47.4 g
Carbohydrates
176 g
Fat
125.3 g
Fibre
5.7 g

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