Griddle Corn Cakes Recipe
Griddle Corn Cakes Recipe photo by Taste of Home

Griddle Corn Cakes Recipe

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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."
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:2 servings
Quick Test Kitchen Approved
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 2 servings


  • 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

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.


  1. 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.
  2. 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.
Originally published as Griddle Corn Cakes in Cooking for 2 Summer 2007, p37

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Reviewed Dec. 27, 2010

"These were incredible! I added just a dash of season-all to kick up the flavor."

Reviewed Oct. 9, 2009


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