Sweet Corn Griddle Cakes Recipes

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GRIDDLE CORN CAKES



Griddle Corn Cakes image

"This is a downsized version of a recipe that belonged to my husband's mother and has been in their family for 80 years," shares Myrna Gerson of Staten Island, New York. "My husband and I got married 30 years ago, and I've been making these griddle cakes ever since."

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 20m

Yield 2 servings.

Number Of Ingredients 8

3/4 cup all-purpose flour
2 tablespoons sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
1 egg
1 can (8-1/4 ounces) cream-style corn
3 tablespoons 2% milk
1/2 teaspoon vanilla extract

Steps:

  • In a small bowl, combine the flour, sugar, baking powder and salt. Combine the egg, corn, milk and vanilla; stir into dry ingredients just until moistened. , Drop batter by 1/4 cupfuls onto a hot nonstick griddle. Cook for 4-5 minutes on each side or until golden brown.

Nutrition Facts : Calories 359 calories, Fat 4g fat (1g saturated fat), Cholesterol 108mg cholesterol, Sodium 792mg sodium, Carbohydrate 72g carbohydrate (18g sugars, Fiber 3g fiber), Protein 11g protein.

CORN GRIDDLE CAKES



Corn Griddle Cakes image

Breakfast.

Provided by Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 9

8 ounces plain flour (all-purpose)
1 1/2 teaspoon baking powder
1/4 teaspoon paprika
1/2 teaspoon salt
6 ounces fresh sweet corn kernels, cut from the cob
1 egg, beaten
4 fluid ounces milk
2 tablespoons melted butter
Rashers bacon and maple syrup, for serving

Steps:

  • Sift the flour, baking powder, paprika, and salt into a bowl. Combine the corn, egg and milk, add to the flour mixture and mix well. Then add the butter.
  • Spoon onto a hot griddle, using 2 to 3 tablespoons of the mixture for each cake. Cook until bubbles show on the surface, then turn the cakes over and cook the other sides until golden brown. Serve with crisp rashers of bacon and maple syrup.

CORNCAKES ON THE GRIDDLE



Corncakes on the Griddle image

This early-American dish is wonderfully simple and absolutely delicious. I learned to make it while working in a living history museum. Back when ovens were rare and most cooking was done directly over the fire bread came almost exclusively from professional bakers located in towns and cities. But women at home made a wide variety of griddle cakes as staple foods. Try a little edible history today. They go well with any meal where you might serve cornbread. Tip -- they are particularly handy when camping or even when grilling out because you can make them on your gas grill's side burner while tending to the steaks, burgers, or brats. Note -- In light of a few of the early reviews I would like to emphasize that these are not pancakes and will not have a fluffy, pancake texture. They are the hearty staple food of pioneer hunters, trappers, and farmers and are as different from a pancake as a black, peasant rye bread is different from Wonder bread. :)

Provided by 3KillerBs

Categories     Breads

Time 30m

Yield 20-30 cakes depending on size

Number Of Ingredients 7

2 cups cornmeal
1 cup unbleached white flour or 1 cup whole wheat flour
2 teaspoons baking powder
1/4 teaspoon salt (to taste)
2 eggs
2 1/2-3 cups milk
butter

Steps:

  • Mix the dry ingredients together in a medium bowl. It will be particularly convenient if you have one of those 2 quart measuring cups with the pour spout.
  • Beat the eggs into the milk or buttermilk.
  • Mix the milk-egg mixture into the cornmeal mixture. I find that a fork is a better tool than a spoon for this.
  • Note -- the batter will be a bit thicker than ordinary pancake batter but should still pour. Different types of cornmeal will make a thicker or thinner batter and it may thicken on standing as you cook -- making it hard to get the centers of the later batches done. Add more milk a little at a time if necessary.
  • Heat your griddle medium to medium-high. Butter it lighly and pour out batter to make cakes 3-4 inches across.
  • Cook until bubbles appear in the upper surface and the bottom is nicely browned. Turn and cook until the bottom is brown and the cake is cooked through. Reduce heat and/or add more milk to the batter if the centers aren't cooked before the outsides threaten to burn.
  • Butter the griddle very lightly between batches --just enough to prevent sticking and encourage browning but not enough to give them a fried texture.
  • Serve with butter, jelly, apple butter, or other favorite bread spread.

Nutrition Facts : Calories 94, Fat 2.1, SaturatedFat 0.9, Cholesterol 25.4, Sodium 91.7, Carbohydrate 15.7, Fiber 1.1, Sugar 0.1, Protein 3.3

CORN GRIDDLE CAKES



Corn Griddle Cakes image

This recipe is a cross between South American arepas and traditional pancakes. They make a great side with barbecued meats, or they can be served with butter and honey at breakfast. These cakes can be made ahead and reheated in a 400° oven. Source: Chef Adam Perry Lang

Provided by Brookelynne26

Categories     Breakfast

Time 25m

Yield 20 4 inch cakes, 10 serving(s)

Number Of Ingredients 17

1 cup buttermilk
1 cup heavy cream
1 cup canned creamed corn
2 large eggs
2 large egg yolks
5 tablespoons vegetable oil
2 cups stone-ground yellow cornmeal
1 cup all-purpose flour
1 tablespoon sugar
1 1/2 teaspoons kosher salt
1 teaspoon baking powder
1 teaspoon baking soda
3 scallions, thinly sliced
1 cup corn kernel, thawed if frozen
1 jalapeno, seeded and minced
2 tablespoons unsalted butter
softened butter and honey, for serving

Steps:

  • Preheat the oven to 325°. In a blender, combine the buttermilk, heavy cream, creamed corn, whole eggs, egg yolks and 2 tablespoons of the oil and puree.
  • In a large bowl, whisk the cornmeal with the flour, sugar, salt, baking powder and baking soda. Slowly stir in the wet ingredients and fold in the scallions, corn kernels and jalapeño. Do not overmix; there should be a few lumps.
  • Heat a large cast iron griddle or skillet. Add 1/2 tablespoon of the vegetable oil until shimmering. Spoon three 1/3 cup portions of the batter into the skillet and cook over moderately high heat until starting to brown around the edges, about 1 minute. Add 1 teaspoon of the butter to the skillet and cook until bubbles form on the surface of the cakes, about 2 minutes. Flip the cakes and cook until browned on the second side. Transfer them to a baking sheet and keep warm in the oven. Repeat with the remaining oil, batter and butter. Serve the corn cakes hot, with butter and honey.

Nutrition Facts : Calories 371.7, Fat 21.3, SaturatedFat 8.8, Cholesterol 124, Sodium 557.5, Carbohydrate 40.2, Fiber 3, Sugar 3.7, Protein 7.4

CORNMEAL GRIDDLE CAKES



Cornmeal Griddle Cakes image

Very simple to make and very filling. The cornmeal griddle cakes are great with just butter and maple syrup or you can try them with flavored syrup. Strawberry is very good with this recipe as well.

Provided by somocdl

Categories     100+ Everyday Cooking Recipes

Time 19m

Yield 5

Number Of Ingredients 9

1 ½ cups cornmeal
1 cup boiling water
1 cup all-purpose flour
3 tablespoons white sugar
2 tablespoons butter, melted
2 tablespoons baking powder
1 pinch salt
1 ½ cups milk
1 egg, beaten

Steps:

  • Pour cornmeal into a large bowl; cover with boiling water. Let stand until slightly softened, about 5 minutes. Stir in flour, sugar, melted butter, baking powder, and salt. Mix in milk and egg until batter is smooth.
  • Heat a lightly greased griddle over medium heat. Drop spoonfuls of batter onto the griddle and cook until edges are dry, 2 to 3 minutes. Flip and cook until browned on the other side, 2 to 3 minutes more. Repeat with remaining batter.

Nutrition Facts : Calories 347.1 calories, Carbohydrate 59.8 g, Cholesterol 55.3 mg, Fat 8.6 g, Fiber 3.4 g, Protein 9.3 g, SaturatedFat 4.4 g, Sodium 707.6 mg, Sugar 11.3 g

SWEET HOT CORN CAKE



Sweet Hot Corn Cake image

Take brunch up a notch with these sweet, hot corn cakes flavored with orange zest and thyme and drizzled with homemade blackberry syrup.

Provided by Hilarie Burton

Categories     100+ Everyday Cooking Recipes

Time 55m

Yield 6

Number Of Ingredients 23

1 cup blackberries
½ cup orange juice
¼ cup honey
1 cup all-purpose flour
½ cup yellow cornmeal
¼ cup white sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 ear fresh corn, husked
1 ¼ cups buttermilk
2 eggs
3 tablespoons honey
3 tablespoons unsalted butter, melted and cooled
2 jalapeno peppers, seeded and chopped
½ cup blackberries, sliced into small chunks
1 orange, zested
1 teaspoon fresh thyme
2 tablespoons orange juice
1 teaspoon cornstarch
1 teaspoon butter
3 tablespoons unsalted butter, softened
1 tablespoon honey

Steps:

  • Combine 1 cup blackberries, 1/2 cup orange juice, and 1/4 cup honey in a saucepan over medium heat. Bring to a boil. Reduce heat and simmer until blackberries break down into a sauce, about 10 minutes.
  • Combine flour, cornmeal, sugar, baking powder, baking soda, and salt in a large bowl.
  • Hold corn ear upright on a cutting board; slice kernels off the cob carefully with a knife. Transfer corn kernels to a bowl. Run the flat side of the knife along the cob to extract corn milk; pour into the bowl. Mix in buttermilk, eggs, 3 tablespoons honey, 3 tablespoons melted butter, and jalapeno peppers.
  • Mix corn-buttermilk mixture into flour mixture. Fold in 1/2 cup sliced blackberries, orange zest, and thyme.
  • Pour blackberry sauce into a bowl through a fine-mesh strainer. Pour sauce back into the saucepan. Discard solids.
  • Mix 2 tablespoons orange juice and cornstarch together in a small bowl. Stir a few drops of the blackberry sauce into the cornstarch mixture. Pour cornstarch mixture into the saucepan. Bring to a boil, stirring until thick and syrupy, about 5 minutes.
  • Whip 3 tablespoons unsalted butter and 1 tablespoon honey together to make honey butter.
  • Melt 1 teaspoon butter on a griddle over medium-high heat. Drop 1/4 cup corn cake batter onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter. Top warm corn cakes with a some honey butter and a drizzle blackberry syrup.

Nutrition Facts : Calories 431.3 calories, Carbohydrate 69 g, Cholesterol 96.4 mg, Fat 15.1 g, Fiber 3.5 g, Protein 8.2 g, SaturatedFat 8.6 g, Sodium 468.5 mg, Sugar 38.6 g

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