Corn Griddle Cakes
Light, golden, and bursting with the natural sweetness of corn, these Corn Griddle Cakes are the perfect blend of hearty comfort and rustic charm. Made with a combination of all-purpose flour and cornmeal for a tender yet slightly textured bite, these cakes are elevated by the addition of whole corn kernels, which add pops of flavor and juicy sweetness to every mouthful. This quick and easy recipe combines pantry staples like milk, egg, and a touch of sugar, making it ideal for a cozy breakfast, brunch, or even a savory dinner option when paired with toppings like sour cream or salsa. Ready in just 25 minutes, these versatile griddle cakes bring a homestyle twist to the table that can be enjoyed sweet or savory, satisfying every craving.
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 0.5 cup Cornmeal
- 1 tablespoon Sugar
- 2 teaspoons Baking powder
- 0.5 teaspoon Salt
- 1 cup Milk
- 1 large Egg
- 2 tablespoons Unsalted butter (melted)
- 1 cup Fresh or canned corn kernels
- 2 tablespoons Vegetable oil or butter (for cooking)
Instructions
In a large mixing bowl, whisk together the all-purpose flour, cornmeal, sugar, baking powder, and salt until well combined.
In a separate bowl, whisk together the milk, egg, and melted butter until smooth.
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; a few lumps are fine.
Gently fold in the corn kernels, making sure they are evenly distributed throughout the batter.
Heat a large non-stick skillet or griddle over medium heat and add a small amount of vegetable oil or butter to coat the surface lightly.
Scoop approximately 1/4 cup of batter onto the skillet for each griddle cake. Spread the batter slightly to form a round shape, if necessary.
Cook the griddle cakes for 2-3 minutes, or until small bubbles appear on the surface and the edges begin to set. Carefully flip and cook for an additional 2 minutes, or until golden brown and cooked through.
Transfer cooked griddle cakes to a plate and keep warm. Repeat with the remaining batter, adding more oil or butter to the skillet as needed.
Serve the corn griddle cakes warm with butter, syrup, sour cream, or salsa, depending on your preference. Enjoy!
Nutrition Facts
Calories |
1736 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.2 g | 93% | |
| Saturated Fat | 24.7 g | 123% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 304 mg | 101% | |
| Sodium | 2323 mg | 101% | |
| Total Carbohydrate | 242.1 g | 88% | |
| Dietary Fiber | 15.4 g | 55% | |
| Total Sugars | 34.5 g | ||
| Protein | 41.3 g | 83% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 359 mg | 28% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 1268 mg | 27% | |
*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.
