Coconut and Corn Griddle Cakes
Delight your taste buds with these golden-brown Coconut and Corn Griddle Cakes, a perfect fusion of tropical sweetness and rustic charm. This easy-to-make recipe combines the rich creaminess of coconut milk and shredded coconut with the hearty texture of cornmeal and sweet bursts of corn kernels. Quick to prepare in just 30 minutes, these tender griddle cakes are ideal for breakfast or brunch, offering a beautiful balance of flavor and texture that pairs perfectly with a drizzle of maple syrup or honey. Whether you're looking to elevate your weekend meal or whip up a comforting dish for family and friends, these griddle cakes are a must-try!
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 0.5 cup Cornmeal
- 2 teaspoons Baking powder
- 0.5 teaspoon Salt
- 2 tablespoons Granulated sugar
- 1 cup Coconut milk
- 1 large Egg
- 2 tablespoons Unsalted butter, melted
- 0.75 cup Sweet corn kernels (fresh, frozen, or canned, drained)
- 0.5 cup Shredded unsweetened coconut
- 2 tablespoons Vegetable oil or butter for cooking
- Maple syrup or honey (for serving)
Instructions
In a large mixing bowl, whisk together the all-purpose flour, cornmeal, baking powder, salt, and granulated sugar until well combined.
In a separate bowl, whisk the coconut milk, egg, and melted butter until smooth.
Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix.
Fold in the sweet corn kernels and shredded coconut until evenly distributed in the batter.
Heat a non-stick griddle or large skillet over medium heat and lightly grease it with vegetable oil or butter.
Scoop about 1/4 cup of batter for each griddle cake onto the hot surface, spreading slightly with the back of the spoon if necessary.
Cook for 2-3 minutes on one side, or until bubbles form on the surface and the edges begin to set. Flip and cook for another 2-3 minutes, or until golden brown and cooked through.
Transfer the cooked griddle cakes to a plate and keep them warm while repeating with the remaining batter, adding more oil or butter to the pan as needed.
Serve the Coconut and Corn Griddle Cakes warm, drizzled with maple syrup or honey, and enjoy!
Nutrition Facts
Calories |
1999 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.2 g | 119% | |
| Saturated Fat | 45.9 g | 230% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 282 mg | 94% | |
| Sodium | 2276 mg | 99% | |
| Total Carbohydrate | 274.3 g | 100% | |
| Dietary Fiber | 22.1 g | 79% | |
| Total Sugars | 67.3 g | ||
| Protein | 34.2 g | 68% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 91 mg | 7% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 1130 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
