Griddle Corn Cakes

Course: Appetizer, Breakfast, Side

Cuisine: American

Keyword: corn cakes, corn pancakes

Prep Time: 10

Cook Time: 15

Total Time: 25

Servings: pancakes

Calories: 168kcal

Author: Jessica Formicola

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!

Print Recipe

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 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.

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