Griddle Corn Cakes Recipe
Servings: 16 pancakes
Calories: 168kcal
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!
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Equipment
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
Instructions
- In a large mixing bowl, whisk together the 1 1/2 cups cornmeal, 1 cup flour, 3 teaspoons baking powder, 2 tablespoons sugar and 1 1/2 teaspoons Kosher salt.
- Add the beaten 1 egg and 1 1/2 cups milk, mixing until just wet- do not overmix!
- Fold in the 2 cups corn kernels.
- Set the batter aside for 5 minutes to settle before frying.
- Heat the griddle or cast iron skillet to 325°F (or medium heat).
- Drizzle a small amount of the 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.
Nutrition
Calories: 168kcal | Carbohydrates: 31g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 17mg | Sodium: 362mg | Potassium: 259mg | Fiber: 3g | Sugar: 5g | Vitamin A: 82IU | Vitamin C: 1mg | Calcium: 84mg | Iron: 1mg
