Corn Battercakes
Corn battercakes were a favorite dish of Rutherford B. Hayes, reflecting his simple tastes and connection to his rural Ohio roots. These tender, golden pancakes made from cornmeal and buttermilk are a comforting and versatile dish, perfect for breakfast or a light supper. Enjoy them sweet or savory, and experience a taste of 19th-century American home cooking.
Ingredients
- 1 cup cornmeal
- 1/2 cup all-purpose flour
- 1 tablespoon sugar optional
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/4 cups buttermilk
- 1 large egg
- 2 tablespoons melted butter or oil
- Butter or oil for cooking
Instructions
Preparation:
- In a large bowl, whisk together the cornmeal, flour, sugar (if using), baking powder, baking soda, and salt.
Mixing the Batter:
- In a separate bowl, whisk together the buttermilk, egg, and melted butter or oil.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; the batter should be slightly lumpy.
Cooking the Battercakes:
- Heat a large skillet or griddle over medium heat and lightly grease with butter or oil.
- Pour 1/4 cup of batter onto the skillet for each battercake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
- Flip the battercakes and cook for an additional 1-2 minutes, or until golden brown and cooked through.
Serving:
- Serve the corn battercakes warm with butter and maple syrup, or enjoy them savory-style with a dollop of sour cream and chives.
Video
Notes
Buttermilk Substitution:
- Making Your Own Buttermilk: If you don’t have buttermilk on hand, you can easily make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 1/4 cups of milk. Let it sit for 5 minutes before using it in the recipe.
- Cornmeal Variety: The texture of your corn battercakes will vary depending on the type of cornmeal you use. For a coarser texture, opt for stone-ground cornmeal. If you prefer a smoother battercake, use a finer-ground cornmeal.
- Sweet or Savory: Corn battercakes are versatile and can be served sweet with butter and maple syrup, or savory with toppings like sour cream, chives, or even a slice of cheese. Experiment with different toppings to find your favorite combination.