Serves 18
108 cal · 35 min
Corn Toasties
Recipe GLPRbc35dd83d089b2
Golden, crispy-edged corn cakes made with cornmeal, buttermilk, and a touch of egg. These savory toasties are griddle-cooked to a light brown and served warm as a hearty side dish that pairs beautifully with soups, stews, or main courses.
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Ingredients
2 cups cornmeal
1 cup all-purpose flour, sifted
2 tablespoons sugar
1½ tablespoons baking powder
¼ teaspoon salt
½ teaspoon baking soda
¾ cup buttermilk
1 egg, beaten
2 tablespoons vegetable oil
Directions
Wash your hands thoroughly with soap and water before beginning.
In a large mixing bowl, whisk together the cornmeal, sifted flour, sugar, baking powder, salt, and baking soda until evenly combined.
In a separate bowl, whisk together the buttermilk, beaten egg, and vegetable oil until well blended.
Pour the wet ingredients into the dry mixture all at once and gently stir with a spatula until just combined into a shaggy dough; do not overmix.
Lightly flour a work surface and turn the dough out onto it. Knead gently 10 times only, just enough to bring the dough together.
Roll out the dough to a thickness of about 1/4 inch and cut into 3/4-inch rounds using a round cutter or the rim of a small glass.
Heat an ungreased griddle or large frying pan over medium-high heat until warm.
Working in batches to avoid crowding, place the cornmeal rounds on the hot griddle and cook for about 10 minutes until the bottom is light golden brown.
Flip each toasty carefully and cook the other side for another 10 minutes until golden brown and cooked through. Serve warm.
