Jolly Holiday Corn Cakes – a delicious recipe with corn kernels, rice flour, cornmeal, baking powder, salt, baking soda. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Thaw frozen corn.
2
Line a 15/10/1 inch pan with foil.
3
Spray lightly with cooking spray.
4
Spread corn in pan, bake at 450 degreen for 10 minutes.
5
Stir once while cooking.
6
Combine flour, cornmeal, baking powder salt and baking soda in bowl.
7
Combine milks in a 2 cup glass measure.
8
In large bwoel, cream butter.
9
Add egg and beat until well mixed.
10
Alternately add flour and milk, beating on low after each addition until well mixed.
11
Stir in corn.
12
Heat griddle sprayed with cooking spray or 1-2 tbsp olive oil until water dances in skillet.
13
For each pancake, put in 2 tbsp batter and spread into a circle.
14
Cook over medium heat, turning when pancakes are bubbly on top and edges slightly dry.
15
Serve immediately.
16
You can also keep warm in a 300 degree oven.
532
kcal
Calories
34
g
Fat
49
g
Carbs
12
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 1 ½ cups corn kernels, frozen, 1 cup rice flour, ½ cup cornmeal, 1 ½ teaspoons baking powder, and more.
Yes, Jolly Holiday Corn 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.
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