Griddle Corn Cakes
User Reviews
4.8
84 reviews
Excellent
Griddle Corn Cakes
Report
Fresh and fluffy- these griddle corn cakes can be served for breakfast, lunch or dinner with 10+ east variations to make them southwestern, cheesy, bacon-lover and more!
Share:
Ingredients
- 1 1/2 cups cornmeal
- 1 cup flour
- 3 teaspoons baking powder
- 2 tablespoons sugar
- 1 1/2 teaspoons kosher salt
- 1 egg , lightly beaten
- 1 1/2 cups milk
- 2 cups corn kernels
- vegetable oil for frying
Add to Shopping List
Instructions
- In a large mixing bowl, whisk together cornmeal, flour, baking powder, sugar and kosher salt.
- Add beaten egg and milk, mixing until just wet- do not overmix!
- Fold in corn kernels.
- Set aside for 5 minutes to settle before frying.
- Heat griddle or cast iron skillet to 325 degrees (or medium heat).
- Drizzle a small amount of vegetable oil onto cooking surface.
- Ladle 1/4 cup onto hot surface. Cook for 2-3 minutes per side.
- Remove to a warm oven and continue with remaining batter.
- Top with desired toppings.
- If you've tried this recipe, come back and let us know how it was in comments or ratings.
Equipments used:
Nutrition Information
Show Details
Calories
168kcal
(8%)
Carbohydrates
31g
(10%)
Protein
5g
(10%)
Fat
3g
(5%)
Saturated Fat
1g
(5%)
Cholesterol
17mg
(6%)
Sodium
362mg
(15%)
Potassium
259mg
(7%)
Fiber
3g
(12%)
Sugar
5g
(10%)
Vitamin A
82IU
(2%)
Vitamin C
1mg
(1%)
Calcium
84mg
(8%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12pancakes
Amount Per Serving
Calories 168 kcal
% Daily Value*
| Calories | 168kcal | 8% |
| Carbohydrates | 31g | 10% |
| Protein | 5g | 10% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 17mg | 6% |
| Sodium | 362mg | 15% |
| Potassium | 259mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 82IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 84mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
84 reviews
Excellent
Other Recipes
You'll Also Love
