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Griddle Corn Cakes

 Griddle Corn Cakes
"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."
2 ServingsPrep/Total Time: 20 min.

Ingredients

  • 3/4 cup all-purpose flour
  • 2 tablespoons sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 Eggland's Best 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.