Blueberry Cornmeal Pancakes
These blueberry cornmeal pancakes are one of my family's favorite breakfasts. No time to make it from scratch? No problem! My grandmother's standby of store-bought corn muffin mix makes quick work of the job. —Carolyn Eskew, Dayton, Ohio
Total TimePrep/Total Time: 30 min.
Makes10 corn cakes
- 1 package (8-1/2 ounces) corn bread/muffin mix
- 1 cup fresh or frozen blueberries
- 1/3 cup canned white or shoepeg corn
- Maple syrup
- In a large bowl, prepare muffin mix according to package directions. Gently stir in blueberries and corn. Lightly grease a griddle; heat over medium heat. Pour batter by 1/4 cupfuls onto griddle; flatten slightly. Cook until bottoms are golden brown. Turn; cook until second side is golden brown. Serve with syrup.
Nutrition Facts2 cakes: 251 calories, 7g fat (2g saturated fat), 39mg cholesterol, 454mg sodium, 41g carbohydrate (14g sugars, 4g fiber), 6g protein.
Originally published as Blueberry corncakes in Taste of Home February/March 2020