Corn Griddle Cakes
If you’re in search of a delightful breakfast option that combines warmth and flavor, these Corn Griddle Cakes are the perfect choice! Infused with sweet corn and savory notes, they create a hearty dish ideal for both leisurely weekend brunches and busy weekday mornings. Whip up a stack in just under an hour for a comforting meal that pairs beautifully with maple syrup or your favorite dipping sauce. This recipe is easy to customize, making it a versatile addition to your breakfast rotation.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: Approximately 8 servings 1x
- Category: Breakfast
- Method: Frying
- Cuisine: American
Ingredients
Scale
- 1 cup all-purpose flour
- 1/3 cup finely chopped sweet onion
- 1 cup frozen, canned, or fresh corn
- 3/4 cup milk
- 1 large egg, beaten
- 1 tablespoon canola or vegetable oil
- 1 teaspoon baking powder
- Salt to taste
- Cayenne pepper to taste
Instructions
- In a skillet, cook your protein (turkey bacon or plant-based bacon) until crispy. Add chopped onions and cook until softened.
- In one bowl, mix flour, baking powder, salt, and cayenne pepper. In another bowl, whisk together milk, egg, and oil.
- Combine wet and dry ingredients along with the cooked protein mixture and corn. Stir gently until just moistened.
- Heat a greased griddle over medium heat; pour about ¼ cup of batter per cake. Cook until golden brown on both sides (3-4 minutes).
- Serve warm with maple syrup or your desired toppings.
Nutrition
- Serving Size: 1 cake pop (45g)
- Calories: 120
- Sugar: 2g
- Sodium: 180mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 20mg
Find it online: https://www.tastydailyhome.com/bacon-and-corn-griddle-cakes/