Corn Cakes

Corn Cakes

Edited on Mar 05, 2009

My mother used to fry cornbread for us as kids, something a little different. We loved them sweet with butter and syrup or jam. And my dad loved them savory, chilis, hot beans, cheese, all ways, they were good!


1 box of cornbread mix prepared with evaporated milk and egg, as directed, plus 2 TBLS. milk.
1-2 TBLS. butter or oil for frying


Stir just until all ingredients are mixed, don't beat.
Heat a griddle or large skillet over medium heat and add oil or butter when it's warmed.
When the fat is hot add the corn bread mixture by 1/4 cupsfull and cook until lightly browned, about 1 minute then turn for another 30 seconds or so until finished browning and firm.
Re-oil after each batch for the next skillet full.
Can be kept warm in the oven at 250* for a while until all are ready to be served.

Not a NESTLÉ®-tested recipe.

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