Momma don't eat all my corncakes!

Oh heavens. I'm in danger. Have I mentioned my pretty lofty goal? I want to lose about 10 lbs AND run a 5K by the babies' first birthday on Dec. 5. So far, I've lost 1 lb. I blame the baked goods! But I feel like I'm committed - tracking on Weight Watchers, hitting the Y several times a week, and following a Couch to 5K program. (Which, honestly, kind of depresses me that I have to do a C25K program - two years ago I ran the Twin Cities 10 mile in about an hour and 40 minutes. Boo to exercise stamina diminishing pretty quickly!)

But. I'm in danger with these little cakes!

They are like corn muffin pancakes. So delicious plain. So delicious warm. SO SO delicious with a glob of butter and a big drizzle of honey. Babies better watch out - I'm going to steal all your corncakes!

I found this recipe yesterday while I was wasting the afternoon away browsing food blogs. I found Veronica's Cornucopia, which is a lovely blog full of hearty comfort foods. I can't wait to try more of her recipes, but first was the corncakes. I even woke up extra early today to make them fresh for the babies!


Cornmeal Griddle Cakes from Veronica's Cornucopia

1/4 cups all-purpose flour
1/2 teaspoon salt
1 tablespoon baking powder
1/2 teaspoon baking soda
1 cup yellow cornmeal
1/4 cup firmly packed light brown sugar
2 large eggs
1 cup buttermilk


Sift together flour, salt, baking powder, and baking soda in medium bowl. Bring 1 1/2 cups water to a boil. Place cornmeal in a large metal or glass bowl. Stirring continuously, slowly pour the boiling water over the cornmeal. Keep stirring until the mixture has cooled to lukewarm, almost room temperature. Add the brown sugar and stir until combined. Whisk eggs until pale yellow in separate bowl. Add buttermilk and whisk until blended. Add flour mixture, alternating with buttermilk mixture, to the cornmeal in three parts (beginning and ending with the flour mixture), stirring after each addition until just combined. Heat a skillet or griddle pan over medium-low heat. Spray with cooking spray and drop batter in 1/4 cup batches onto skillet. Cook until medium-brown, about 3 minutes, and the tops are bubbly, then flip the griddle cakes over and cook the other side for about 2 minutes and serve immediately. Serve with butter, pecans and maple syrup.

Admittedly, I did not follow this recipe to a T. I didn't do the boiling water part. I just dumped everything together and fried them up. They turned out delicious... but perhaps why I only got 12 cakes out of the recipe and not the 20 she says the recipe makes. Whoops! 

These corncakes might be the demise of my diet!

 I will have you know, I calculated the Points Plus values for these corncakes (not using the boiling water method), and they came out to 3 points per cake. If you are a better recipe follower than I am, and you get 20 corncakes per recipe, they are only 2 points per cake. Hmmm, incentive to follow the recipe, I think!