Sweet Corn Cakes

Total Time
45mins
Prep
25 mins
Cook
20 mins

A delicious breakfast pancake the way my Granny used to make them.

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Ingredients

Nutrition

Directions

  1. In a big mixing bowl, sift the cornmeal, flour, sugar, baking soda, and salt.
  2. Add in the corn kernels; toss to coat.
  3. In a smaller bowl, add the buttermilk, eggs, and butter; whisk until blended.
  4. Add the buttermilk mixture to the dry ingredients; stir until just blended (don't overmix).
  5. Heat a large nonstick skillet or griddle over medium heat.
  6. Brush a thin film of vegetable oil or spray with cooking spray.
  7. Pour 1/4 cup batter (for each pancake) onto heated skillet; lower heat to medium-low.
  8. Cook until the tops of cakes are covered with small bubbles and the bottoms are lightly browned; flip pancake and cook until other side is lightly browned.
  9. Serve warm with maple syrup or powdered sugar and berries.
Most Helpful

4 5

I made these for brunch today. My hubbie said they were "awesome". I thought they were just ok...but to be fair, I'm not the biggest cornmeal fan. So, I'll try them later on the grandkids to make my final judgement :)

5 5

The whole family loved these, even my very picky eaters! I used vanilla yogurt instead of buttermilk because I didn't have any- it seemed to be a good substitute. These were a great consistency and I cooked them on a low heat for quite a while- no problem flipping them. We omitted the corn (picky eaters couldn't cope)... still yummy and my daughter said she liked these better than regular pancakes! A healthier alternative, too!

4 5

Yummy! The consistency made them a bit hard to turn, so mine weren't too pretty, but they were tasty! I added a pinch of fresh rosemary!