Double Corn Cakes
Double Corn Cakes are crispy, flavorful pancakes with a sweet corn taste, perfect for breakfast or brunch, appealing to corn lovers and those seeking hearty, comforting dishes.
Ingredients
Instructions
- Stir together pancake mix and cornmeal.
- Combine cream-style corn, milk, eggs, and oil.
- Add the wet ingredients to the dry ingredients, stirring just until moistened.
- Drop batter from 1/4 cup onto a hot, lightly greased griddle or skillet.
- Cook until bubbles form on the surface and the edges look set, then turn once.
- Cook the second side until golden brown and cooked through.
Tips & Substitutions
For a touch of sweetness, consider adding a tablespoon of sugar to the batter. If you're out of pancake mix, you can make your own using flour, baking powder, and salt. Adjust the consistency with extra milk if necessary. These cakes can be made ahead and stored in the refrigerator for a quick breakfast or snack. Pair them with maple syrup or honey for added flavor.
Serving Suggestions
Serve these double corn cakes hot with a drizzle of maple syrup or a dollop of sour cream. They make a great side dish for brunch alongside eggs or can be enjoyed with a fresh fruit salad for a wholesome meal. Consider serving them with Hush Puppies(To Serve With Fish) for a complete Southern-inspired feast.
Storage & Reheating
Leftover corn cakes can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a toaster or on a skillet over medium heat until warmed through. You can also freeze them for up to a month; just ensure they are well-wrapped to prevent freezer burn.
Nutrition & Diet Analysis (per serving)
Each serving of Double Corn Cakes contains roughly 331 calories, with 5g protein, 62g carbohydrates, and 10g fat. It is an excellent source of dietary fiber (44% of the Daily Value), and a good source of vitamin A and iron. It also contributes 12g 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 use frozen corn instead of cream-style corn?
Yes, you can use thawed frozen corn instead of cream-style corn. Just blend it slightly to achieve a creamy consistency. This will give your corn cakes a different texture but will still be delicious. Adjust the milk quantity if needed to maintain the batter consistency.
What can I serve with double corn cakes?
Double corn cakes pair well with savory dishes like scrambled eggs or can be served alongside a fresh salad. For a hearty meal, serve them with a side of chili or stew. They also complement well with fruit preserves or yogurt for a lighter option.
How do I know when the corn cakes are done cooking?
The corn cakes are done when bubbles form on the surface, and the edges appear set. After flipping, cook until the second side is golden brown. For best results, keep the heat moderate to ensure they cook through without burning.
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).