Griddle Cornmeal Cakes with Maple Poached Pears

Griddle Cornmeal Cakes with Maple Poached Pears

A classic southern recipe, cornmeal cakes are little pan fried cornmeal medallions that find their home at breakfast or as a side dish to chili or shakshuka for lunch or dinner.   We love the toothsome texture of the corn cakes with the silky smooth poached pears.  The savory and smoky corn flavor paired with the maple nectar of the pears feels both wholesome and sinful at the same time!   Serve with a dollop of yogurt or whipped cream. 

The batter can be made up and stored in the fridge for a couple of days.  These cakes are most delicious when pan fried and served hot. 


  • 1 cup self-rising flour
  • 1 cup Nash’s medium grind cornmeal
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup buttermilk
  • 1/3 cup water
  • 2 large eggs, beaten
  • 1/4 cup high smoke point cooking oil for pan frying

Line a rimmed baking sheet with a tea or paper towel and place a rack on top; set aside. 

In a medium bowl, mix together the flour, cornmeal, baking powder, and salt.

Add the buttermilk, water and eggs; mix well until combined.

Heat oil in a cast iron skillet over medium and drop batter to about 2-3 inches in diameter to form medallions.

Fry until brown and crisp (watch so they don’t burn!), carefully flip over and brown the other side. Remove and let them rest on the rack. Serve immediately.

Top with Maple Poached Pears and Yogurt (pictured)


  • 2 cups water
  • 1/2 cup maple syrup
  • 3 tablespoons honey
  • 1 teaspoon vanilla
  • 3 cinnamon sticks
  • 4 bosc pears, peeled, cored and quartered
  • mascarpone, yogurt, or whipped cream
  • 1/4 teaspoon ground cinnamon


  1. In a medium saucepan combine water, maple syrup, honey, vanilla, and cinnamon sticks.  Bring to a boil.
  2. Add pears and reduce to a simmer. Continue to simmer over medium-low heat for about 30 minutes, turning pears once half-way through cooking, until pears are just fork tender.
  3. With a slotted spoon, place pears in a bowl. 
  4. Let syrup reduce further, until ½ has evaporated.
  5. Pour poaching liquid over top of pears and let come to room temperature.   These will stay in the fridge also for several days. 
  6. Fry your cornmeal cakes so they are hot to serve.
  7. Place 2 cornmeal cakes on a plate and arrange one or two pears on top of pancakes and 1 or 2 on the side.   Drizzle with the poaching syrup and place a generous dollop of yogurt on the side with a dusting of ground cinnamon. 

Pimento Cheese Fried Corn Cakes: Prepare as above, adding in 1 cup shredded Cheddar cheese and 3 tablespoons (or more to taste) of chopped pickled spicy peppers.  Serve with seafood, soup, or stewed greens. 

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