Maple Corn Cakes
Ingredients
Instructions
- Combine the cornmeal and water in a small saucepan and cook, stirring over medium heat, until thick and porridge-like, about 3 minutes.
- Then add in the butter and stir until smooth.
- Set mixture aside to cool slightly.
- In a bowl, combine the flour, salt, baking powder, and baking soda; mix well.
- Stir the eggs, milk, sour cream, and maple syrup into the cooled cornmeal mixture; then gently fold in the flour mixture and the corn; stir thoroughly.
- Lightly grease a griddle and place it over medium heat; drop the batter by tablespoons onto the hot griddle and cook until the edges of the pancakes are dry, the tops are bubbling, and the undersides are golden, 1 minutes; turn and cook 1 minute on the other side.
- Serve immediately.
Nutrition & Diet Analysis (per serving)
692
kcal
35% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
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).