Corn Cakes from Readyville Mill

Try some stone-ground corn meal in these pancakes for added texture.

Serves: 4 Save

Ingredients (8)

  • 2 cup corn meal
  • 1 teaspoon salt
  • 2 tablespoon sugar
  • 2 tablespoon baking powder
  • 1 teaspoon baking soda
  • 2 eggs, beaten
  • 1 3/4 cup buttermilk
  • 1/4 cup melted butter, slightly cooled

Directions

  1. Mix together dry ingredients
  2. Mix eggs, buttermilk and melted butter. Blend wet ingredients into dry and stir well.
  3. Preheat griddle over medium-high heat. Lightly oil. Pour 1/4 cup of mixture onto hot griddle. Cook until bubbles form on top and then flip to cook the other side. Cook until bottoms are lightly browned and set. Serve with hot butter and maple syrup.

Margarita

Dive in the sweet and sour symphony of tequila, fresh lime juice and a touch of orange liqueur in the Margarita, a beloved Mexican classic.

Ingredients (5)

  • 1.4 oz. Don Julio Blanco Tequila
  • 0.68 oz. Orange Liqueur
  • 0.68 oz. fresh Lime Juice
  • 0.34 oz. Sugar Syrup
  • Salt and Lime for Garnish