Sweetheart Cornbread Flapjacks

I created this simply delicious recipe several years ago.  The flapjacks are moist and fluffy.  Very similar to pancakes.  Quick and easy to make.  Sugar is optional.

If desired, use a cookie cutter (preferred design) to cut each flapjack into a pretty shape.  For example, I used a heart shape for Valentine’s Day.  Makes a pretty presentation with any meal.

Boost the flavor by adding fresh or frozen blueberries, fresh or frozen corn, chopped pepperoni slices, or crumbled bacon to cornbread batter before frying.

See recipe video posted in Recipe Notes.

Enjoy!

Print Recipe

Sweetheart Cornbread Flapjacks

The flapjacks are moist and fluffy. Very similar to pancakes. Quick and easy to make. Sugar is optional. If desired, use a cookie cutter (preferred design) to cut each flapjack into a pretty shape. For example, I used a heart shape for Valentine's Day. Makes a pretty presentation with any meal. Recipe and photography by Beverly Davis for CornbreadMillionaire.com.

Course

Bread, Cornbread, Side Dish

Cuisine

American, southern

Prep Time

12 minutes

Cook Time

6 minutes

Servings

servings

Ingredients

• 1 cup self-rising white cornmeal mix
• 1/2 cup self-rising flour See recipe notes for all-purpose flour.
• 2 tablespoons sugar (optional)
• 2 tablespoons bacon drippings
• 2 eggs, beaten Medium or large size.
• 1 cup buttermilk
• vegetable oil for frying

Course Bread, Cornbread, Side Dish Cuisine American, southern Prep Time 12 minutes Cook Time 6 minutes Servings servings Ingredients 1 cup self-rising white cornmeal mix 1/2 cup self-rising flour See recipe notes for all-purpose flour. 2 tablespoons sugar (optional) 2 tablespoons bacon drippings 2 eggs, beaten Medium or large size. 1 cup buttermilk vegetable oil for frying

Instructions

1. In a large bowl, combine cornmeal mix, flour, sugar (if using), bacon drippings, eggs, and buttermilk.
2. Stir until mixture is pourable. Small lumps okay. Set aside.
3. Add a 2-1/2 tablespoons of vegetable oil to a 10" cast iron skillet or other cookware. Preheat until oil sizzles. NOT smoking.
4. Stir batter. Drop in 3 tablespoons of batter to form flapjacks. If desired, add more batter to make a larger size.
5. Cook on low-medium heat until sides are slightly dry and top is bubbly. Flip over.
6. Cook 2-3 more minutes OR until golden brown.
7. Drain on paper towels.
8. Serve hot. Excellent with butter, honey (or maple syrup).

Recipe Notes

How to substitute 1 cup of all purpose flour for 1 cup of self-rising flour...

INGREDIENTS

1 cup of all-purpose flour

1-1/2 teaspoons baking powder

1/2 teaspoon salt

INSTRUCTIONS

Sift together in a medium sized bowl.  Use 1/2 cup for this recipe.  Store remainder in a zippered bag.  Refrigerate until ready to use.

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Serving Suggestion

If desired, use a cookie cutter (preferred design) to cut each flapjack into a pretty shape.  For example, I used a heart shape for Valentine's Day.

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