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

Energy 8488.7 kJ / 2021.1 kcal

Fat 125.3 g

Fibre 5.7 g

Saturated Fat 51.6 g

Carbohydrates 176 g

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