Corn Griddle Cakes Recipe

Name: Corn Griddle Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1 cup buttermilk; 1 cup heavy cream; 1 cup canned creamed corn; 2 large eggs; 2 large egg yolks; 5 tablespoons vegetable oil; 2 cups stone-ground yellow cornmeal; 1 cup all-purpose flour; 1 tablespoon sugar; 1 1/2 teaspoons kosher salt; 1 teaspoon baking powder; 1 teaspoon baking soda; 3 scallions, thinly sliced; 1 cup corn kernel, thawed if frozen; 1 jalapeno, seeded and minced; 2 tablespoons unsalted butter; softened butter and honey, for serving

Servings: persons

1 cup buttermilk
1 cup heavy cream
1 cup canned creamed corn
2 large eggs
2 large egg yolks
5 tablespoons vegetable oil
2 cups stone-ground yellow cornmeal
1 cup all-purpose flour
1 tablespoon sugar
1 1/2 teaspoons kosher salt
1 teaspoon baking powder
1 teaspoon baking soda
3 scallions, thinly sliced
1 cup corn kernel, thawed if frozen
1 jalapeno, seeded and minced
2 tablespoons unsalted butter
softened butter and honey, for serving

1
Preheat the oven to 325u00b0. In a blender, combine the buttermilk, heavy cream, creamed corn, whole eggs, egg yolks and 2 tablespoons of the oil and puree.
2
In a large bowl, whisk the cornmeal with the flour, sugar, salt, baking powder and baking soda. Slowly stir in the wet ingredients and fold in the scallions, corn kernels and jalapeno. Do not overmix; there should be a few lumps.
3
Heat a large cast iron griddle or skillet. Add 1/2 tablespoon of the vegetable oil until shimmering. Spoon three 1/3 cup portions of the batter into the skillet and cook over moderately high heat until starting to brown around the edges, about 1 minute. Add 1 teaspoon of the butter to the skillet and cook until bubbles form on the surface of the cakes, about 2 minutes. Flip the cakes and cook until browned on the second side. Transfer them to a baking sheet and keep warm in the oven. Repeat with the remaining oil, batter and butter. Serve the corn cakes hot, with butter and honey.

No nutrition data on file — estimate from the ingredient list.

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 17 ingredients. The key ingredients include: 1 cup buttermilk, 1 cup heavy cream, 1 cup canned creamed corn, 2 large eggs, 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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