Description
A simple and delicious cornbread pancake, perfect for breakfast or a side dish.
Ingredients
Scale
- 1 cup cornmeal
- 1/2 teaspoon salt
- 1 cup boiling water
- 2 tablespoons butter or oil
Instructions
- Mix cornmeal and salt in a bowl.
- Pour boiling water over the mixture and stir well.
- Let stand for a few minutes until slightly cooled.
- Heat butter or oil in a skillet over medium heat.
- Drop batter by spoonfuls onto the hot skillet.
- Cook for 3-4 minutes per side, until golden brown.
- Serve hot.
Notes
- For a sweeter hoe cake, add 1-2 tablespoons of sugar to the batter.
- You can use milk or buttermilk instead of water.
- Serve with butter, syrup, or your favorite toppings.
Nutrition
- Serving Size: 1 cake
- Calories: 80
- Sugar: 1g
- Sodium: 150mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 10mg