Corn Cakes Recipe From Trisha Yearwood
Ingredients
This recipe from Trisha Yearwood will give you a delicious batch of corn cakes. For this recipe, you will need the following ingredients: 2 cups of yellow cornmeal, 2 cups of all-purpose flour, 4 teaspoons of baking powder, 1 teaspoon of baking soda, 1 teaspoon of salt, 2/3 cup of granulated sugar, 2 cups of buttermilk, 2 large eggs, 1/2 cup of vegetable oil, 1/2 cup of melted butter, and 1/2 cup of chopped green onions.
Instructions
To make this corn cakes recipe, you will need to preheat the oven to 400 degrees Fahrenheit. Then, in a large bowl, mix together the cornmeal, flour, baking powder, baking soda, salt, and sugar. In a separate bowl, whisk together the buttermilk, eggs, oil, and melted butter. Make a well in the center of the dry ingredients and pour in the wet ingredients. Stir until just combined. Fold in the chopped green onions.
Grease a baking sheet with butter or non-stick cooking spray. Drop the batter onto the baking sheet in 2-inch rounds. Bake for 12-15 minutes or until the edges are golden brown. Allow the corn cakes to cool before serving.
Serving
These corn cakes are wonderful served hot with butter and honey, or cold with a dollop of sour cream and chopped chives. They’re also great as a side dish to any main course. Try them with a fried egg and bacon for a delicious breakfast!
Nutrition
These corn cakes are a great source of carbohydrates and protein. Each serving provides approximately 180 calories, 4 grams of fat, 30 grams of carbohydrates, 4 grams of dietary fiber, 3 grams of sugar, and 6 grams of protein.
Storage
Leftover corn cakes can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the corn cakes in an airtight freezer bag for up to 3 months.
Variations
This recipe can be easily modified to suit your tastes. Try adding different herbs and spices to the batter, such as cumin, garlic powder, onion powder, or chili powder. You can also add different vegetables, such as chopped bell peppers or jalapenos. For a sweet twist, try adding some chopped apples or raisins.
Tips and Tricks
Be sure to measure the ingredients accurately for the best results. When adding the wet ingredients to the dry ingredients, make sure to not overmix the batter. When baking the corn cakes, be sure to watch them carefully as they can burn quickly. Let them cool completely before serving.
Conclusion
This corn cakes recipe from Trisha Yearwood is sure to be a hit with your family and friends. It’s easy to make, and the variations make it a great base recipe to experiment with. Enjoy!
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