Griddle Corn Cakes: a USDA child-care recipe for preschool menu planning. Original yield: 6 servings.
Whisk cornmeal, flour, sugar, baking powder, baking soda, salt, rosemary, sage, and garlic powder together in a large mixing bowl.
Whisk buttermilk, oil, eggs, and water together in a separate bowl.
Add the buttermilk mixture to the dry ingredients and mix until smooth. The mixture will be thick; do not add more buttermilk.
Heat a 12-inch nonstick griddle over medium heat, and spray with a pan release spray.
Using a 1/3 cup dry measuring cup or 3 oz ladle, portion 3 oz of batter onto the hot griddle, making 4 ½ inch corn cakes.
Cook until edges are set, and bubbles develop on the surface, about 2 to 3 minutes.
Using a spatula, flip the corn cakes. Continue to cook second side for 1 to 2 minutes, until golden brown.Critical Control Point:Heat to 165 °F for at least 15 seconds. Hold for hot service at 140 °F or higher.
Serve immediately. Serve 1 corn cake. Suggest serving with sour cream or corn salsa, and 1 oz smoked salmon slices.
Ingredients (6 servings)
