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Jill is a Mom, wife, teacher, artist, creative genius, and writer. She works everyday on her blog at SimpleDailyRecipes.com. When she's not home schooling her kids or writing for her blog, Jill likes dancing to Brazilian Jazz while cooking up something good in the kitchen.

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Easy Cornbread Pancake Recipe

(2 votes, average: 5 out of 5)

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This is the fastest way to get cornbread to your table.  I’ll make cornbread pancakes every time we have pinto beans for dinner.  My kids love’em!  If you know how to cook pancakes, you can make these EASY.

When I’m feeling sassy, I use a freezer bag as a piping bag and fill it with cornbread batter.  Then, I squiggle batter on the hot griddle. Making a thick squiggle helps flipping easy, too thin and it breaks.

HERE’S WHAT YOU NEED

• 1/2 cup yellow corn meal
• 1/2 cup flour
• 3 teaspoons baking powder
• 1 teaspoon salt
• 1/4 cup healthy egg substitute or 1 egg
• 2 tablespoons oil
• 3/4 cups milk

In a medium bowl, mix the dry ingredients and blend in all the wet ingredients.  Heat griddle with medium heat.  Check the batter’s thickness before cooking.  The cornmeal absorbs more moisture the longer it sits there.  If it’s too thick, add 1 tablespoon of water or milk at a time, until it’s a pancake batter consistency.   Pour about a 1/4 cup of batter onto griddle and cook 1 1/2 - 2 minutes, then flip.  Cook another minute until golden brown on both side.  Just like when you’re making regular pancakes.

Serve hot with butter, next to your favorite soup, beans or chili. This cornbread recipe will make enough to fill 2 adults and 2 young kiddos. (Including extra cakes for sneaky snackers.)

Check for Free Local grocery store coupons and save money on this cornbread recipe!

There Are 9 Comments. Add Yours Too. »

1. 

   Comment by Tina on 1 January 2008:

   We had these for dinner tonight with pinto beans, and they were a hit. Everyone loved them. I left them on the stove, and the kids would walk by and grab one to eat. They couldn’t get enough of them.
2. 

   Comment by Jill on 2 January 2008:

   YEAAAAH!!! Don’t you love it when your kids gobble up dinner like that? I’m always thinking, “Okay Jill, you’ve found something they like, don’t burn them out on it. Easy does it.”

   It, sincerely, makes my heart swell to know your family enjoyed this recipe. It makes getting up at 5am to post articles all worth it!
   Cornbread Pancakes are good with beef stew, too!
3. 

   Comment by Will on 27 October 2008 (4 weeks ago):

   I like to throw sugar in, maybe a tbsp
   or dump on corn syrup on top, man it’s fun to be unhealthy
   nice breakfast snaaaax too
4. 

   Comment by Jill on 27 October 2008 (4 weeks ago):

   That’s a new one for me. But then again, I really enjoy sweet cornbread muffins that have chopped jalapeño mixed in.
5. 

   Comment by Karen on 3 November 2008 (3 weeks ago):

   Awesome….I only used an 1/8 cup of flour and 1 tsp baking powder and the cornmeal taste really came through. next time I’ll try it with no flour at all.
6. 

   Comment by Jill on 5 November 2008 (3 weeks ago):

   Let me know how that works out Karen.

   Don’t we need the flour to hold the ingredients together and give the pancakes a lighter bread-like texture?
7. 

   Comment by Sabrina on 11 November 2008 (2 weeks ago):

   I am curious to know the texture of these. I am actually wanting to make small rounds to use as an appetizer base. I’m thinking of topping them with hoppin’ john. I want the cornbread taste to be strong, but I need them to be firm enough to hold a topping when picked up. Are these very cake-like?
8. 

   Comment by Jill on 11 November 2008 (2 weeks ago):

   The recipe posted has the same texture as firm pancake. Honestly, I wouldn’t trust it to be strong enough to hold a wet topping like a cracker would hold up.

   I’ve yet to make it myself, but what about a baked polenta? I’m always hearing folks going on about it. It’s not hard to make, and I think there’s quick mixes available.
9. 

   Comment by Sabrina on 11 November 2008 (2 weeks ago):

   Thanks so much. That really saved me from wasting my ingredients and time. I will look into the polenta thing.

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