Best 3 Savory Corn Griddle Cakes Recipes
Indulge in the delightful flavors of savory corn griddle cakes, a delectable dish that combines the goodness of corn with a medley of herbs and spices. These easy-to-make griddle cakes are perfect for breakfast, brunch, or even as a light lunch. With just a few simple ingredients, you can whip up a batch of these fluffy and flavorful cakes that are sure to tantalize your taste buds. This comprehensive article features three variations of savory corn griddle cakes: a classic recipe, a vegan version, and a gluten-free option. Whether you're a seasoned cook or a beginner in the kitchen, you'll find a recipe here that suits your dietary preferences and culinary skills. So, gather your ingredients, heat up your griddle, and embark on a culinary journey to create mouthwatering savory corn griddle cakes that will leave you craving for more.
Let's cook with our recipes!
CORNMEAL GRIDDLE CAKES
These cornmeal griddle cakes are a simple Southern staple, made with a handful of inexpensive pantry ingredients including cornmeal, baking powder, salt, egg, and water. Entirely gluten-free and amazing at breakfast and beyond. Here's how to make them.
Provided by Virginia Willis
Categories Sides
Time 20m
Number Of Ingredients 6
Steps:
- In a large bowl, whisk together the cornmeal, baking powder, and salt.
- In a second bowl or large liquid measuring cup, whisk the egg and 1 cup water until smooth. Stir the wet ingredients into the dry ingredients, using as few strokes as possible. The batter should be soupy but not watery.
- Heat 1/4 cup of the oil in a cast-iron skillet over medium heat. Ladle 1/4 cup of batter into the heated skillet for each cake, being careful not to crowd the skillet. When the batter hits the hot oil, the edges will sizzle and become very crisp.
- Cook the cakes until the bottoms are a rich brown and bubbles form on the tops and along the edges, 2 to 3 minutes. Turn and brown the other side, an additional 2 to 3 minutes. For best results, be sure to cook the cakes until the edges are deep, rich, golden brown.
- Serve immediately, flipping those little babies onto a plate and passing them along while you fry up the remaining cakes, adding oil to the skillet as needed.
Nutrition Facts : ServingSize 1 cake, Calories 208 kcal, Carbohydrate 29 g, Protein 5 g, Fat 8 g, SaturatedFat 1 g, TransFat 0.04 g, Cholesterol 23 mg, Sodium 231 mg, Fiber 4 g, Sugar 1 g, UnsaturatedFat 6 g
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."
Provided by Taste of Home
Time 20m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 359 calories, Fat 4g fat (1g saturated fat), Cholesterol 108mg cholesterol, Sodium 792mg sodium, Carbohydrate 72g carbohydrate (18g sugars, Fiber 3g fiber), Protein 11g protein.
CORN GRIDDLE CAKES
Breakfast.
Provided by Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Sift the flour, baking powder, paprika, and salt into a bowl. Combine the corn, egg and milk, add to the flour mixture and mix well. Then add the butter.
- Spoon onto a hot griddle, using 2 to 3 tablespoons of the mixture for each cake. Cook until bubbles show on the surface, then turn the cakes over and cook the other sides until golden brown. Serve with crisp rashers of bacon and maple syrup.
Tips:
- To achieve the perfect consistency for your corn griddle cakes, ensure the batter is not too thick or too thin. Adjust the amount of milk or water as needed.
- For a crispy exterior and a fluffy interior, ensure your griddle or pan is hot enough before pouring the batter.
- Avoid overcrowding the griddle or pan, as this can prevent the corn griddle cakes from cooking evenly.
- To retain moisture and prevent dryness, do not overcook the corn griddle cakes. Keep an eye on them and remove them from the heat once they are golden brown.
- Experiment with different toppings and fillings to create unique flavor combinations. Sweet or savory options are endless, so get creative!
Conclusion:
With their delightful blend of flavors and textures, savory corn griddle cakes are a versatile and delicious addition to any meal. Whether you prefer them as a hearty breakfast, a light lunch, or a satisfying dinner, these corn griddle cakes are sure to please. So gather your ingredients, fire up your griddle, and let the aroma of freshly cooked corn griddle cakes fill your kitchen!
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