Golden Cornbread Cakes (Pan-Fried Semolina/Cornmeal Cakes)

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De Ingredients:

  • 2 cups fine cornmeal (or semolina for a different texture)
  • 1 cup all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 tablespoons sugar (optional, for slight sweetness)
  • 2 large eggs
  • 2 cups buttermilk (or 1 ¾ cup milk + 2 tbsp lemon juice)
  • ¼ cup melted butter (or vegetable oil)
  • Extra butter or oil for frying

Method:

1. Prepare the Batter

  • In a large mixing bowl, combine cornmeal, flour, baking powder, baking soda, salt, and sugar.
  • In another bowl, whisk together eggs, buttermilk, and melted butter until smooth.
  • Slowly add wet ingredients into the dry mixture. Stir until just combined (don’t overmix). The batter should be thick but spoonable. If too dry, add a splash more buttermilk.

2. Heat the Pan

  • Place a non-stick skillet or cast iron pan over medium heat.
  • Add a small amount of butter or oil to lightly coat the surface.

3. Cook the Cakes

  • Drop about ¼ cup batter into the skillet for each cake.
  • Flatten slightly with the back of a spoon to form small discs.
  • Cook for 2–3 minutes per side, or until golden brown and crispy.
  • Repeat with remaining batter, adding more butter/oil as needed.

4. Serve

  • Serve warm, dusted with sugar, honey drizzle, or enjoy plain with tea or coffee.
  • You can also serve them savory with sour cream, cheese, or a spicy dip.

Nutrition (per cake, approx. for 12 cakes)

  • Calories: 150
  • Protein: 4g
  • Fat: 6g
  • Carbohydrates: 20g
  • Fiber: 2g

History & Background

These golden cakes are inspired by cornbread traditions from the Southern United States, but also resemble semolina cakes from North Africa and the Middle East. Cornmeal-based breads were a staple for Native Americans long before European settlers adopted them. Pan-frying instead of baking was a quick method for busy families, giving a crispy crust and soft inside. Variations exist worldwide—like “makrout” in Morocco or “arepas” in Latin America.

Benefits

  • Cornmeal is rich in fiber, aiding digestion.
  • Eggs and buttermilk add protein and calcium.
  • Quick & versatile – can be sweet or savory.
  • Energy-boosting – perfect for breakfast or snacks.

Conclusion

Golden cornbread cakes are a beautiful blend of crisp and soft textures, easy to make with pantry staples, and endlessly versatile. Whether you enjoy them sweet with honey or savory with cheese, they’ll bring comfort and warmth to your table.

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