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Corn Battercakes

Corn battercakes were a favorite dish of Rutherford B. Hayes, reflecting his simple tastes and connection to his rural Ohio roots. These tender, golden pancakes made from cornmeal and buttermilk are a comforting and versatile dish, perfect for breakfast or a light supper. Enjoy them sweet or savory, and experience a taste of 19th-century American home cooking.
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Prep Time 10 minutes
Cook Time 15 minutes

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IngredientsMethodVideoNotes

Ingredients
  

  • 1 cup cornmeal
  • 1/2 cup all-purpose flour
  • 1 tablespoon sugar optional
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/4 cups buttermilk
  • 1 large egg
  • 2 tablespoons melted butter or oil
  • Butter or oil for cooking

Instructions
 

Preparation:

  1. In a large bowl, whisk together the cornmeal, flour, sugar (if using), baking powder, baking soda, and salt.

Mixing the Batter:

  1. In a separate bowl, whisk together the buttermilk, egg, and melted butter or oil.
  2. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; the batter should be slightly lumpy.

Cooking the Battercakes:

  1. Heat a large skillet or griddle over medium heat and lightly grease with butter or oil.
  2. Pour 1/4 cup of batter onto the skillet for each battercake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
  3. Flip the battercakes and cook for an additional 1-2 minutes, or until golden brown and cooked through.

Serving:

  1. Serve the corn battercakes warm with butter and maple syrup, or enjoy them savory-style with a dollop of sour cream and chives.

Video

Notes

Buttermilk Substitution:
  • Making Your Own Buttermilk: If you don’t have buttermilk on hand, you can easily make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 1/4 cups of milk. Let it sit for 5 minutes before using it in the recipe.
Texture and Flavor:
  • Cornmeal Variety: The texture of your corn battercakes will vary depending on the type of cornmeal you use. For a coarser texture, opt for stone-ground cornmeal. If you prefer a smoother battercake, use a finer-ground cornmeal.
Serving Suggestions:
  • Sweet or Savory: Corn battercakes are versatile and can be served sweet with butter and maple syrup, or savory with toppings like sour cream, chives, or even a slice of cheese. Experiment with different toppings to find your favorite combination.