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Betty's Kentucky Pancake Cornbread

Betty's Kitchen Follow
  • Video description
  • 4 years ago
Betty demonstrates how to make Pancake Cornbread. This is a favorite food in Central Kentucky. Cooked on a griddle and served with butter, it's just the best!

Kentucky Pancake Cornbread

1 cup yellow cornmeal
1 cup all-purpose flour
1 ½ teaspoons baking powder
¾ teaspoon baking soda
1 teaspoon salt
1 cup buttermilk
1 egg
¼ cup water, or as desired, for thickness of pancakes
extra-virgin olive oil, for oiling griddle or skillet

In a large bowl, mix together cornmeal, flour, baking powder, baking soda, and salt. Add buttermilk, egg, and water and beat on medium speed of an electric mixer until all ingredients are combined. For 6 pancakes, ladle portions, using 1/6 of the batter, onto hot griddle (or skillet) that has been oiled with a small amount of olive oil. Cook until pancakes are brown on the bottom side and top side begins to bubble. Flip pancakes and brown on the other side. Transfer pancakes from griddle to nice serving dish. Top with butter pats and serve immediately. YUMMY! This bread is fabulous with Smothered Swiss Steak from Betty's Kitchen. I hope you enjoy it! -- Betty ღღღღღ

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NEW Cookbook:  "Betty's Kitchen Cookbook:  2013 Recipes" (c) 2014

Also available:  "The Betty's Kitchen Collection:  Second Edition" (c) 2013

*Both can be ordered from http://www.amazon.com or http://www.createspace.com


Betty's Website:  http://www.bettyskitchen.us


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