Country Corn Cakes

These old fashioned treats are good with breakfast, lunch, or dinner. Eat them alone or with maple syrup, guacamole, or salsa.

Serves: 4Hands-on: 25 minutesTotal: 25 minutesDifficulty: Easy

Serves: 4


  • 1 cup buttermilk
  • 1 large egg, lightly beaten
  • 2 Tbsp. melted butter
  • 1 cup corn grits
  • 1 cup all-purpose flour
  • 1 cup corn kernels
  • 1 cup cooked black-eyed peas
  • 1 Tbsp. baking powder
  • 1 tsp. baking soda
  • 1⁄2 tsp. salt
  • 1⁄4 tsp. ground black pepper
  • 3 Tbsp. vegetable oil


  • Combine the buttermilk, egg, and butter in a large mixing bowl. Stir in the grits, flour, corn kernels, black-eyed peas, baking powder, baking soda, salt, and pepper; the batter will be thick.
  • Heat 2 tablespoons vegetable oil in a large skillet or on a griddle over medium to medium-low heat. When the surface is hot, spoon about 3⁄4 cup of batter per cake onto the surface, and when the bottom has browned, carefully turn the cake over to cook the second side. Be sure the skillet does not overheat, or the cakes will burn. Repeat until all the batter is used up, adding more oil as needed. Serve hot.