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Corn Griddlecakes

rhiannonn's picture
Ingredients
  All purpose flour 2⁄3 Cup (10.67 tbs)
  Baking powder 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Sugar 2 Teaspoon
  Onion 1 Tablespoon
  Canned whole kernel corn 12 Ounce
  Eggs 2
  Butter/Margarine 1⁄4 Cup (4 tbs)
  Milk 1⁄2 Cup (8 tbs)
Directions

GETTING READY
1) Arrange all the ingredients.

MAKING
2) On a piece of waxed paper, sift dry ingredients.
3) In medium bowl, combine chopped onion, corn, and beaten eggs.
4) Stir in melted butter, the milk, and sifted dry ingredients.
5) On a preheated, lightly greased griddle, spoon 1/4 cup batter for each griddlecake.
6) Gently pat griddlecakes into uniform shape.
7) When bubbles stop breaking on surface, turn the cake; cook until second side is golden-brown.

SERVING
8) Serve the corn griddlecake with butter and maple syrup on top.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Side Dish
Method: 
Fried
Restriction: 
Vegetarian
Ingredient: 
Corn
Interest: 
Everyday, Healthy
Preparation Time: 
8 Minutes
Cook Time: 
20 Minutes
Ready In: 
28 Minutes
Servings: 
12

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