The cafeteria cook at my high school, Lucy, gave me this recipe for mac and cheese with corn. It’s my favorite food to bring to school! (Casey’s mother discovered that using half a stick of margarine and reduced-fat Velveeta yields an equivalent taste with less fat.)
| Prep Time: | 5 mins |
| Cook Time: | 20 mins |
| Total Time: | 25 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- ½ cup white sugar
- ½ cup oil
- 2 large eggs
- 2 cups all-purpose flour
- 1 cup cornmeal
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup milk, or more as needed
- 1 tablespoon vegetable oil
Instructions
- Combine sugar, 1/2 cup oil, and eggs in a bowl. Stir in flour, cornmeal, baking powder, baking soda, and salt. Stir in 1/2 cup milk. Add more milk, 1 tablespoon at a time, and stir to desired thickness.
- Heat vegetable oil in a large skillet over medium-low heat. Working in batches, spoon 1/4 cupfuls of batter onto the hot skillet; cook until bubbly on top and golden brown on the bottom, about 3 minutes. Flip and cook until golden on the bottom, 2 to 3 more minutes. Remove to a plate and repeat to make remaining pancakes.
Nutrition Facts
| Calories | 388 kcal |
| Carbohydrate | 51 g |
| Cholesterol | 48 mg |
| Dietary Fiber | 2 g |
| Protein | 7 g |
| Saturated Fat | 3 g |
| Sodium | 432 mg |
| Sugars | 14 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |
Reviews
Best pancakes EVER! They are best with homemade syrup or apricot jam.
These were very good! I ate mine just with some butter spread on top, not even any syrup. They are sweet and fluffy. My only issue with the recipe is that with ½ cup milk, the batter was super thick. I had to use triple the amount of milk. I understand it says to add more if needed, but that’s a lot more.