Cornbread is way too good to be left as just a side dish. We realized that and decided it was time to do something about it! So, we started right at the top with breakfast and these Cornbread Cakes. Everyone loves beginning their day with pancakes and everyone loves cornbread… knowing that, it was a no-brainer what we needed to do! We transformed the already-adored breakfast item and added that sweet, fluffy, cornbread spin for a bite that will surely sweeten your every day! Yum! Cornbread Cakes are the food fusion we didn’t know we needed, but our mornings will be so much better because of them!
Ingredients
- butter, to taste, for the griddle, plus more, to taste, for serving
- 1 (8.5-ounce) box of Jiffy® Corn Muffin Mix
- 1 egg
- 2 tablespoons shortening, melted
- 1/2 cup milk
- maple syrup, optional, to taste, for serving
Directions
Step 1 –Preheat the griddle to medium heat, about 350–375 degrees F, then lightly grease it with the butter.
Step 2 –In a medium bowl, add the muffin mix, the egg, the shortening, and the milk and whisk until well-combined; it’s okay for lumps to remain.
Step 3 –Pour 1/4 cup of the batter onto the griddle and cook until bubbles form on the surface of the pancake and start to burst, about 3-4 minutes.
Step 4 –Flip the pancake and cook for 1 minute.
Step 5 –Transfer the pancake to a plate to cool.
Step 6 –Repeat the cooking process until the batter is gone.
Step 7 –Serve the cakes with the butter and the maple syrup.
