Corn Griddle Cakes
Golden corn griddle cakes are fluffy, slightly sweet, and packed with the rich flavor of corn, perfect for breakfast or brunch with butter, syrup, or toppings of choice.
Ingredients
Instructions
- Sift together flour, baking powder, salt, and sugar.
- Beat eggs, then add milk and melted shortening or oil, and mix well.
- Add the wet ingredients to the dry ingredients and stir until well blended.
- Heat a griddle, heavy frying pan, or electric skillet slowly until moderately hot.
- Lightly grease before cooking each batch.
- Pour about 1/4 cup of batter for each cake onto the hot surface.
- Cook until the top is full of bubbles that begin to break and the edges are dry.
- Turn and brown the other side.
- Repeat with remaining batter.
- Serve hot with butter, syrup, or toppings of choice.
Tips & Substitutions
For a lighter texture, you can substitute half of the all-purpose flour with whole wheat flour or a gluten-free flour blend. If you want a bit of sweetness, consider adding a teaspoon of vanilla extract. Make sure your griddle is well-preheated to ensure even cooking. If you're short on time, you can use frozen corn instead of canned corn, just thaw it first.
Serving Suggestions
Serve these corn griddle cakes hot off the griddle with a pat of butter and a drizzle of maple syrup for a delightful breakfast. They pair exceptionally well with savory sides like crispy bacon or fresh fruit. For a unique twist, try serving them alongside a dollop of sour cream or a sprinkle of cheese for a satisfying brunch option.
Storage & Reheating
Store any leftover corn griddle cakes in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a toaster oven or skillet over medium heat until warmed through, or microwave them for about 30 seconds. If you prefer crispy edges, a quick fry in a little butter can rejuvenate their texture.
Nutrition & Diet Analysis (per serving)
Each serving of Corn Griddle Cakes contains roughly 168 calories, with 4g protein, 39g carbohydrates, and 3g fat. It is an excellent source of dietary fiber (58% of the Daily Value), and a good source of iron. It also contributes 16g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make the batter ahead of time?
Yes, you can prepare the batter in advance and store it in the refrigerator for up to 24 hours. Just give it a good stir before cooking, as it may thicken slightly while resting. This way, you can enjoy fresh corn griddle cakes without much hassle in the morning.
Can I freeze the cooked griddle cakes?
Absolutely! Cool the cooked griddle cakes completely, then layer them between sheets of parchment paper and place them in a freezer-safe bag. They can be frozen for up to 2 months. To reheat, simply thaw and warm them in a skillet or toaster oven for the best results.
What can I add to the batter for extra flavor?
You can enhance the flavor of the batter by adding spices such as cinnamon or nutmeg, or mix in fresh herbs like chives or cilantro for a savory kick. Grated cheese or diced jalapeños can also be added for a delicious twist that complements the sweetness of the corn.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).