09 July 2013

Cornbread Griddle Cakes


Corn Cradles

Ever since the day after I last ate at the Loveless Café I have wanted to make Cornbread Griddle Cakes.  Among it’s Supper Platters the menu for the Loveless Café includes Pit-Cooked Pork Barbeque – with Cornbread Hoe Cakes. Though I felt somewhat indifferent to the Hoe Cakes in a place that is famous for its scratch-made-biscuits, I wanted to try the Pit-Cooked Barbecue. It wasn’t until my plate arrived that I realized the Cornbread Hoe Cakes were an integral part of the entrée and were intended as a cradle for the pork.



I admit I hardly even got a taste of the corn cakes that day, there was so much barbecue piled on top.  By the time I ate my sides and my share of those famous biscuits, generously piled on a plate at our table, I had little room left for a taste of the barbecue let alone the cornbread cakes underneath it all. But I took my leftover barbecue home and the cornbread hoe cakes went with it.

It wasn’t until I warmed my leftovers the next day at lunch that I really discovered those griddle cooked corn cakes.  The most surprising thing was that they were even edible after resting under that barbecue in the take-home box all night.  The good news: not only were they edible but really delicious! I determined it was time I learned to make them myself.



Persistent Inspiration

Next thing I knew I had the latest issue of Southern Living in my mailbox. Flipping through the pages I found a barbecue tutorial and a recipe for pork filled Griddle Cakes served with a Fresh Cherry Salsa. I don’t think I ever thought of serving pork barbecue on (or in) corn cakes before and here they were, right in front of me, twice in one week.

Not that I followed the recipe in the magazine.  I had to do some research whereby I unearthed another recipe or two and sort of worked out a happy medium of elements I liked in each one.  The result was a recipe for some delicious cornmeal pancakes (hoecakes, griddle cakes or whatever you like to call them) that made a great base for my own Slow-Cooked Pulled Pork. They would also be a nice simple supper side dish on their own.




Cornbread Griddle Cakes

1¼ cups cornmeal
½ cup flour
1 Tablespoon sugar
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 1/3 cups buttermilk
2 eggs, slightly beaten
2 Tablespoon vegetable oil or melted butter

In a large bowl thoroughly combine the cornmeal, flour, sugar, baking soda, baking powder and salt.

In a medium bowl combine the buttermilk, eggs and oil (or butter).

Form a well in the middle of the dry ingredients. Pour the egg mixture into the well and stir until smooth.

Heat a heavy skillet (preferably cast iron) or griddle over medium high heat.  When hot, add a little oil or bacon fat to lightly grease the pan.  Pour batter onto the hot skillet by ¼ cupfuls. Cook over medium heat until bubbles form and begin to pop, the edges are dry and the bottom has browned.  Flip the griddle cake and brown on the other side.

Keep cooked griddle cakes loosely covered with foil in a warm oven (on its lowest setting) until ready to serve.

Serving Suggestions: Top with Slow Cooked Pulled Pork and Sweet Cherry Salsa.  The same combination of Pulled Pork and Cherry Salsa would also make a nice appetizer served on miniature Griddle Cakes (just pour less batter on the griddle for each cake.) Cornbread Griddle Cakes also make a good side dish on their own, served with salsa or spread with butter.   Or try them topped with honey or maple syrup for breakfast or dessert.

Enjoy!

3 comments:

grace said...

i thought that must be your cherry salsa on top of that pile of heaven--excellent touch!

Anonymous said...

We like to have Cornbread Griddle Cakes with cabbage for dinner. I'm going to use regular and corse ground cornmeal tonight!

Lisa said...

Great idea, Anonymous. I love the texture of coarsely ground cornmeal. It makes me think of a cross between corn cakes and polenta and I'm sure it dresses up the cabbage nicely. I'm going to have to try that soon!