If you're in search of a delectable breakfast or brunch dish, look no further than griddle corn cakes. These golden-brown gems are not only easy to make, but they also pack a punch of flavor with their sweet and slightly savory taste. With their crispy exterior and fluffy interior, griddle corn cakes are sure to be a hit with family and friends alike. So gather your ingredients and let's embark on a culinary journey to create this irresistible treat.
Here are our top 7 tried and tested recipes!
GRIDDLE CORN CAKES
"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
Time 20m
Yield 2 servings.
Number Of Ingredients 8
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.
SWEET CORN GRIDDLE CAKES
Provided by Food Network
Time 30m
Yield 12 cakes
Number Of Ingredients 12
Steps:
- Combine the eggs, sugar and salt in a stand mixer fitted with the whisk attachment and mix until combined.
- Whisk the buttermilk, milk, and yogurt in a separate bowl until combined.
- Combine the cornmeal, flour, baking soda and baking powder in another bowl and mix with a fork until combined.
- Add the buttermilk mixture to the egg mixture and mix until combined. Remove from the stand mixer and fold the flour mixture in by hand, followed by the melted butter, until combined.
- Heat a griddle (or skillet) with 1/2 teaspoon vegetable oil until hot.
- Portion out 1/4 cup of the batter and cook until bubbles form over the griddle cake, then flip and cook until dry. Repeat with the remaining batter.
AREPAS (CORN GRIDDLE CAKES)
A popular snack in Columbia, Venezuela, Panama and many other Hispanic countries. Serve with toppings such as cheese, salsa, cream cheese, and butter. I choose to melt cheese on mine during the cooking process, which makes them extra yummy!
Provided by Jennifer M
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes Whole Grain Pancake Recipes
Time 16m
Yield 8
Number Of Ingredients 4
Steps:
- Combine water, cornmeal, and salt in a bowl. Mix together and let sit until water is absorbed, about 5 minutes. Form dough into patties about 5 inches across and 1/2-inch thick.
- Coat a griddle with butter. Cook patties, one at a time, over medium-high heat until lightly browned, about 3 minutes per side.
Nutrition Facts : Calories 102.7 calories, Carbohydrate 20 g, Cholesterol 3.8 mg, Fat 1.8 g, Fiber 0.5 g, Protein 1.8 g, SaturatedFat 0.9 g, Sodium 302.7 mg
SAVORY CORN GRIDDLE CAKES
Steps:
- In a bowl combine cornmeal, baking soda, salt, and sugar. In another bowl whisk together egg, buttermilk, and oil. Stir into the flour mixture along with the corn, jalapeno, and cilantro.
- Coat a griddle or heavy skillet with vegetable cooking spray and place over moderately high heat. Pour about 1/4 cup batter onto hot griddle, forming a 4 to 5-inch round. Turn cakes when bubbles form on the top and the bottoms are golden. Continue to cook on the second side until cooked through, another 3 or 4 minutes. Keep cakes covered in a warm oven on the lowest setting until ready to serve (u
CORN AND CHEESE GRIDDLE CAKES (AREPAS)
These little Venezuelan griddle cakes, known as arepas in Spanish, can be eaten at any time of the day, topped with cheese, meat, chicken, or eggs. You can top them with roast pork or a spoonful of pico de gallo as a delicious side or tempting appetizer. You use nonstick cooking spray quite a bit for this, but I like to use an olive oil spritzer. Enjoy!
Provided by Nif_H
Categories Cheese
Time 25m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Put the cornmeal and salt in a food processor and process until finely ground. Transfer to a large bowl and stir in the cheese and butter.
- Meanwhile, heat the milk in a small saucepan over medium-high heat until almost boiling. Gradually stir enough of the milk into the cornmeal mixture to make a very thick batter. Stir in the corn.
- Spray a large nonstick skillet with nonstick cooking spray and set over medium heat. Drop half of the cornmeal mixture, 1 heaping tablespoon at a time, in 6 mounds in the skillet. Flatten slightly and cook until golden brown, about 3 minutes. Spray the griddle cakes with nonstick spray and turn. Cook until golden brown, about 3 minutes, transferring them to a platter when they are done; keep warm. Repeat with the remaining cornmeal mixture to make a total of 12 griddle cakes. Serve with Pico de Gallo, if using.
Nutrition Facts : Calories 113.3, Fat 3.5, SaturatedFat 1.9, Cholesterol 9.4, Sodium 205.9, Carbohydrate 16.1, Fiber 1.6, Sugar 2.3, Protein 5.5
CORN AND JALAPENO GRIDDLE CAKES
On the outside these look like pancakes. One bite, and you'll see they're far from ordinary. Flecked with bits of crisp corn and jalapeno pepper, these griddle cakes are the answer to breakfast, lunch or even dinner. We suggest using grilled or roasted corn, but thawed frozen kernels work well in a pinch.
Provided by Jennifer Perillo
Time 25m
Yield 12 griddle cakes
Number Of Ingredients 10
Steps:
- In a medium bowl, whisk together the flour, cornmeal, baking powder, sugar and salt. In a small bowl or measuring cup, use a fork to lightly beat the milk, melted butter and egg. Pour the milk mixture over the flour mixture. Add the corn and jalapeno. Use a fork to stir until just mixed and there are no visible traces of flour.
- Heat a 10-inch skillet over medium-low heat. Sprinkle a few drops of water into the skillet--if they "dance" across it, the skillet is ready. Add a pat of butter and swirl to coat. Drop scant 1/4 cupfuls of batter into the skillet, leaving 1 to 2 inches between each cake. Cook until set around the edges and air bubbles form on top, about 2 minutes. Flip and cook 1 to 2 more minutes. Serve hot.
- Love Your Leftovers: Store remaining griddle cakes in a ziptop bag in the fridge for up to 2 days, or the freezer for up to 1 month. Heat them in a toaster (no need to thaw frozen ones) when ready to eat.
CORN GRIDDLE CAKES WITH SAUSAGE
Provided by Edward Lee
Categories Appetizer Breakfast Brunch Side Orange Sausage Cornmeal Corn Butter Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield Makes 8 to 10 servings
Number Of Ingredients 20
Steps:
- For orange-honey butter:
- Melt butter in a small saucepan over low heat. Whisk in honey and orange zest. Season to taste with salt and pepper. Cover and keep warm.
- For corn cakes:
- Melt butter in a small saucepan over medium heat. Spoon milk solids from surface and discard. Pour clarified butter into a small glass measuring cup (there should be about 1/4 cup), leaving any browned bits behind; set aside. (Alternatively, use 1/4 cup grapeseed oil.)
- Cook sausage in a 10" cast-iron skillet or other large heavy nonstick skillet over medium heat, breaking up into small pieces with the back of a spoon, until browned and cooked through, about 8 minutes. Using a slotted spoon, transfer sausage to a small bowl. Add corn to same skillet and cook over medium-high heat, stirring often, until browned, 5-6 minutes. Transfer corn to bowl with sausage and let cool. Wipe skillet clean and reserve.
- Whisk cornmeal and next 7 ingredients in a medium bowl. Whisk buttermilk and eggs in a large bowl; add dry ingredients and whisk until just combined. Fold in sausage, corn, and scallions.
- Heat 1 tablespoon clarified butter in reserved skillet; working in batches and adding butter as needed between batches, add batter to pan by tablespoonfuls. Cook until cakes are crisp and golden brown, 2-3 minutes. Turn cakes over and cook until browned, 1-2 minutes longer. Transfer cakes to paper towels to drain. Serve warm drizzled with orange-honey butter.
Tips:
- Use fresh corn kernels for the best flavor and texture.
- If you don't have fresh corn kernels, you can use frozen or canned corn kernels. Just be sure to drain the canned corn kernels well before using.
- Add your favorite mix-ins to the corn cakes, such as chopped onions, bell peppers, jalapenos, or cheese.
- Serve the corn cakes with your favorite toppings, such as butter, syrup, or salsa.
- Corn cakes can also be made ahead of time and reheated in the oven or microwave.
Conclusion:
Corn cakes are a delicious and versatile breakfast, lunch, or dinner option. They are easy to make and can be customized to your liking. With a few simple ingredients, you can create a delicious meal that the whole family will enjoy. So next time you are looking for a quick and easy meal, give corn cakes a try!
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