Griddle Corn Cakes Recipe

Griddle Corn Cakes Recipe photo by Taste of Home

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"This is a downsized version of a recipe that belonged to my husband's mother and has been in their family for 80 years," shares Myrna Gerson of Staten Island, New York. "My husband and I got married 30 years ago, and I've been making these griddle cakes ever since."

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Griddle Corn Cakes Recipe

Prep/Total Time: 20 min.

Yield: 2 Servings

10 10 20

Ingredients

3/4 cup all-purpose flour
2 tablespoons sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
1 egg
1 can (8-1/4 ounces) cream-style corn
3 tablespoons 2% milk
1/2 teaspoon vanilla extract

Directions

In a small bowl, combine the flour, sugar, baking powder and salt. Combine the egg, corn, milk and vanilla; stir into dry ingredients just until moistened.
Drop batter by 1/4 cupfuls onto a hot nonstick griddle. Cook for 4-5 minutes on each side or until golden brown. Yield: 2 servings.

Nutritional Facts 4 corn cakes equals 359 calories, 4 g fat (1 g saturated fat), 108 mg cholesterol, 792 mg sodium, 72 g carbohydrate, 3 g fiber, 11 g protein.

Originally published as Griddle Corn Cakes in Cooking for 2 Summer 2007, p37