Best 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.

SWEET CORN GRIDDLE CAKES



Sweet Corn Griddle Cakes image

Provided by Food Network

Time 30m

Yield 12 cakes

Number Of Ingredients 12

4 eggs
1/2 cup sugar
1 1/2 teaspoons salt
1 cup buttermilk
1/2 cup milk
1/2 cup yogurt
1 cup cornmeal
12 ounces all-purpose flour
2 1/4 teaspoons baking soda
1 1/2 tablespoons baking powder
4 ounces butter, melted and cooled
Vegetable oil, for cooking

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)



Arepas (Corn Griddle Cakes) image

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

2 cups warm water
2 cups pre-cooked cornmeal
1 teaspoon salt
1 tablespoon butter, or as needed

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

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.

CORN AND CHEESE GRIDDLE CAKES (AREPAS)



Corn and Cheese Griddle Cakes (Arepas) image

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

3/4 cup yellow cornmeal
1/4 teaspoon salt
1/2 cup fat free mozzarella cheese, shredded
4 teaspoons butter, melted
1/2 cup low-fat milk
2/3 cup fresh corn kernels, fresh or frozen and thawed
pico de gallo (optional)

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

SAVORY CORN GRIDDLE CAKES



Savory Corn Griddle Cakes image

Provided by Food Network

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

3/4 cup unbleached flour
1/2 cup cornmeal
1 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon sugar
1 egg, slightly beaten
1 1/4 cups buttermilk
1 tablespoon oil
3/4 cup frozen corn, thawed
1 red jalapeno chili pepper, seeds and membrane removed, finely chopped (optional)
2 tablespoons cilantro, chopped (optional)
Vegetable cooking spray

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 JALAPENO GRIDDLE CAKES



Corn and Jalapeno Griddle Cakes image

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

1 cup all-purpose flour
1/2 cup yellow cornmeal
2 teaspoons baking powder
1 teaspoon sugar
1/4 teaspoon salt
1 1/4 cups whole or 2-percent milk
1 tablespoon butter, melted, plus more for greasing the pan
1 egg
1 1/2 cups cooked corn kernels (from 2 small ears)
1 small jalapeno pepper, seeded and chopped fine

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



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

QUINOA AND CORN GRIDDLE CAKES WITH BLACK BEAN SALSA



QUINOA AND CORN GRIDDLE CAKES WITH BLACK BEAN SALSA image

Categories     Vegetable     Fry     Quick & Easy     Healthy

Yield 4 Servings

Number Of Ingredients 25

Cakes
1/2 cup quinoa, rinsed and drained
1/2 cup water
1/2 cup reduced-sodium chicken broth
1 large egg, beaten
1/2 cup frozen corn kernals, thawed (or canned)
2 scallions, finely chopped (1/4 cup)
1/4 cup shredded reduced-fat mozzarella cheese
1/4 cup whole wheat flour
2 Tbsp 1% milk or buttermilk
1/4 tsp salt
1/8 tsp hot-pepper sauce
1/8 tsp freshly ground black pepper
2 Tbsp canola oil
Salsa
1 can (15 oz) black beans, rinsed and drained
1 1/2 cup halved grape or cherry tomatoes
1 jalapeno chile pepper, finely chopped (substitute small can of green chilies)
1/4 cup chopped fresh cilantro or parsley
1/2 small onion, finely chopped (1/4 cup)
1/4 medium red bell pepper, chopped (1/4 cup)
2 Tbsp white wine vinegar
1 tsp olive oil
1/8 tsp salt
1/8 tsp freshly ground black pepper

Steps:

  • 1) Prepare cakes: mix quinoa, water, and broth in small saucepan and bring to a boil. Cover, reduce heat, and simmer 15 minutes. Fluff with fork. 2) Combine quinoa and remaining cake ingredients except oil in medium bowl. 3) Make salsa: Mix together all salsa ingredients and set aside. 4) Heat oil on large, nonstick griddle or in skillet (work in batches if necessary) over medium-high heat. Scoop a generous 1/4 cup of the quinoa mixture at a time and drop onto griddle, flattening into pancake shape with back of spatula (makes 8 cakes). Cook until browned on bottom, about 3 minutes. Flip carefully and cook about 3 minutes longer. Serve with salsa.

CORN GRIDDLE CAKES WITH SAUSAGE



Corn Griddle Cakes with Sausage image

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

Orange-honey butter:
1/2 cup (1 stick) unsalted butter
1/2 cup honey
1 1/2 tablespoons finely grated orange zest
Kosher salt, freshly ground pepper
Corn cakes:
6 tablespoons (3/4 stick) unsalted butter
3/4 cup (about 7 ounces) breakfast sausage, casings removed if necessary
1 1/2 cups fresh (or frozen, thawed) corn kernels
1 cup yellow cornmeal
1/2 cup whole wheat flour
1 tablespoon sugar
1 teaspoon kosher salt
1 teaspoon freshly cracked black peppercorns
1/2 teaspoon baking soda
1/4 teaspoon baking powder
Pinch of cayenne pepper
1 1/4 cups buttermilk
2 large eggs
6 scallions, chopped

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.

COCONUT AND CORN GRIDDLE CAKES



Coconut and Corn Griddle Cakes image

Make and share this Coconut and Corn Griddle Cakes recipe from Food.com.

Provided by Mercy

Categories     Breakfast

Time 25m

Yield 8 pancakes

Number Of Ingredients 10

1 1/2 cups cornmeal
1/2 cup all-purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon sugar
1 egg, lightly beaten
3/4 cup milk
3/4 cup water
1 tablespoon melted butter
1 cup grated coconut

Steps:

  • Sift the dry ingredients together.
  • whisk the egg with the milk and water then add the dry ingredients.
  • Add the melted butter.
  • Stir in the coconut.
  • Prepare on a hot griddle as you would pancakes.
  • Serve with syrup, honey or sprinkle with powdered sugar.

Nutrition Facts : Calories 225.2, Fat 10.7, SaturatedFat 7.8, Cholesterol 33.5, Sodium 369.6, Carbohydrate 29.3, Fiber 3.6, Sugar 2.6, Protein 5

BACON AND CORN GRIDDLE CAKES



Bacon and Corn Griddle Cakes image

Number Of Ingredients 13

8 strips Bacon, cut into 1/2-inch pieces
1/3 cup Sweet Onion, finely chopped
1 cup All-Purpose Flour
2 tablespoons Fresh Chives, chopped
1 teaspoon Baking Powder
1/2 teaspoon Salt
1/8 teaspoon Cayenne Pepper
2/3 cups Milk
1 piece Large Egg
1 tablespoon Canola or Vegetable Oil
1 cup Frozen, Canned or Fresh corn
1/2 cup Monterrey Jack Cheese, shredded
1 Warm Maple Syrup, for serving

Steps:

  • In a medium skillet, cook the bacon pieces until they begin to brown. Add the onion and continue to cook until the bacon is crisp and the onion is softened. Scoop out a heaping tablespoon of the bacon mixture for topping the griddle cakes upon serving- and set it aside.
  • While the bacon is cooking, combine the flour, chives, baking powder, salt and pepper in a medium bowl. Stir in the milk, egg and oil, just until moistened. Stir in the bacon mixture, corn and cheese. The mixture will be thick. If you'd like the griddle cakes to be slightly thinner than those pictured, add a little more milk to thin out the batter.
  • Heat and grease a griddle or large skillet. Pour a heaping 1/4-cup of the batter onto the griddle and cook until it is golden brown- 3 to 4 minutes per side. Repeat with the remaining batter.
  • Serve stacks of griddle cakes topped with a sprinkle of the reserved bacon/onion and a good dose of warm maple syrup.

CORN GRIDDLE CAKES WITH SAUSAGE RECIPE | EPICURIOUS.COM



Corn Griddle Cakes with Sausage Recipe | Epicurious.com image

Consider making a double batch of Ed Lee's orange-honey butter to serve the next morning with toast or warm biscuits.

Provided by @MakeItYours

Number Of Ingredients 18

1/2 cup (1 stick) unsalted butter
1/2 cup honey
1 1/2 tablespoons finely grated orange zest
Kosher salt, freshly ground pepper
6 tablespoons (3/4 stick) unsalted butter
3/4 cup (about 7 ounces) breakfast sausage, casings removed if necessary
1 1/2 cups fresh (or frozen, thawed) corn kernels
1 cup yellow cornmeal
1/2 cup whole wheat flour
1 tablespoon sugar
1 teaspoon kosher salt
1 teaspoon freshly cracked black peppercorns
1/2 teaspoon baking soda
1/4 teaspoon baking powder
Pinch of cayenne pepper
1 1/4 cups buttermilk
2 large eggs
6 scallions, chopped

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,
  • towels to drain. Serve warm drizzled with
  • orange-honey butter.

CORN MEAL GRIDDLE CAKES



Corn Meal Griddle Cakes image

I truly enjoyed making these. I love cornbread recipes and this one is a tried and true recipe.

Provided by Cecelia Anderson @ceander

Categories     Breakfast

Number Of Ingredients 7

1 cup(s) sifted flour
1 cup(s) corn meal (i used yellow)
1 teaspoon(s) baking soda
1 teaspoon(s) salt
1 - egg, well beaten
1 1/4 cup(s) buttermilk
4 tablespoon(s) shortening, melted

Steps:

  • Sift flour once, measure.
  • Add cornmeal, baking soda, and salt and sift again.
  • Combine egg, buttermilk, and shortening.
  • Add to flour mixture. Stir only until blended.
  • Bake on hot, greased griddle. ***I used a cast iron skillet and put enough oil in it as if I was cooking just regular pancakes. Make sure the oil is hot. I used a measuring cup to pour into the skillet.****

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