Delicious cornbread cakes that are crispy on the outside while soft and dense on the inside.
Servings
Prep Time
20cakes
10 minutes
Cook Time
20minutes
Servings
Prep Time
20cakes
10 minutes
Cook Time
20minutes
Ingredients
1/2cupwhole milk
1/2cupunsalted butter
2cupsfine cornmeal
2teaspoonskosher salt
1-1/2cupsboiling water
1/4cupthinly sliced green onionsoptional
1tablespoonchopped chivesoptional
Instructions
Combine milk and butter in a sauce pan on medium heat. Stir until butter melts. Set aside.
While bring water to boil, combine cornmeal, salt, green onions and chives in a large heatproof mixing bowl.
Whisk in 1-1/2 cups boiling water. Add milk and butter mixture. Whisk to combine.
Heat an ungreased cast iron skillet or griddle on medium high. Drop about 1/4 cup of the batter per cake on hot skillet. Cook until lightly browned and crispy for about 3 to 4 minutes on each side.