Old-Fashioned Buttermilk Corn Pancakes

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Both corn and cornmeal have always been essential staples in everyday American cooking. Buttermilk corn pancakes are a classic, popular cornmeal breakfast. They also taste great with cooked greens, beans and soups.

Serves 6 | Prep. time 15 minutes | Cooking time 20 minutes


1 cup cornmeal

½ teaspoon salt

½ teaspoon baking soda

1 medium egg

1¼ cups buttermilk

1 tablespoon melted butter, or lard or bacon fat


Combine the cornmeal, baking soda and salt in a medium-large bowl.
Add the egg and buttermilk and stir to combine.
Heat the butter or lard over medium heat in a medium saucepan or skillet.
Once hot, add the prepared batter by tablespoons, keeping some space between each drop.
Cook until evenly brown on both sides. Serve warm.

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