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    You are in: Home / Recipes / Sweet Corn Cakes Recipe
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    Sweet Corn Cakes

    Sweet Corn Cakes. Photo by love4culinary

    1/2 Photos of Sweet Corn Cakes

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    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    25 mins

    20 mins

    ratherbeswimmin''s Note:

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

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    Units: US | Metric


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

    Ratings & Reviews:

    • on November 06, 2010


      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 :)

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    • on July 17, 2009


      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!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 26, 2007


      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!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)


    Nutritional Facts for Sweet Corn Cakes

    Serving Size: 1 (856 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 71.1
    Calories from Fat 22
    Total Fat 2.4 g
    Saturated Fat 1.2 g
    Cholesterol 30.8 mg
    Sodium 148.7 mg
    Total Carbohydrate 10.4 g
    Dietary Fiber 0.6 g
    Sugars 2.3 g
    Protein 2.3 g

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