Buttermilk corn cakes

Buttermilk corn cakes

4.4 42 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

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...

Damper with golden syrup butter

40 min

Apple fritters

1 h

Semolina dumplings with mushroom sauce

40 min

Pumpkin fritters

35 min

Sweet potato, parsnip and broccoli frittata

55 min

Pumpkin tart

2 h 15 min

Ricotta and polenta chips

2 h 20 min

Pumpkin loaf

1 h 45 min

Fresh tomato tart

40 min

Ricotta and spinach crespelle "cake"

40 min

Zucchini, corn and ricotta pancakes

1 h 5 min

Pumpkin and golden syrup pudding

1 h 10 min