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Buttermilk corn cakes

Buttermilk corn cakes
4.4 44 ratings
Prep. 20 min
Total 25 min
4 portions
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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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