Corn Griddle Cakes Recipe

Name: Corn Griddle Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tbsp. butter or margarine; 1 1/3 c. flour; 1 Tbsp. baking powder; 1 Tbsp. sugar; 3/4 tsp. salt; 1/2 tsp. celery salt; 1/2 tsp. monosodium glutamate; 1 (12 oz.) can whole kernel corn (1 1/2 c. drained); 1 egg, well beaten; 1 c. milk

Servings: persons

2 Tbsp. butter or margarine
1 1/3 c. flour
1 Tbsp. baking powder
1 Tbsp. sugar
3/4 tsp. salt
1/2 tsp. celery salt
1/2 tsp. monosodium glutamate
1 (12 oz.) can whole kernel corn (1 1/2 c. drained)
1 egg, well beaten
1 c. milk

1
Melt butter or margarine and set aside to cool.
2
Sift together and set aside the flour, baking powder, sugar, salt, celery salt and monosodium glutamate.
3
Drain contents of corn.
4
Put into a large bowl with well-beaten egg and milk.
5
Add melted shortening, mix until corn is evenly distributed throughout mixture. Gradually add dry ingredients, blending well after each addition. Test griddle, it is hot enough for baking, when drops of water sprinkled on surface dance in small beads.

453

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 Tbsp. butter or margarine, 1 1/3 c. flour, 1 Tbsp. baking powder, 1 Tbsp. sugar, and more.

Yes, Corn Griddle Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Corn Griddle Cakes

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