Maple Corn Cakes Recipe

Name: Maple Corn Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¼ cup coarse yellow cornmeal; 1 cup water; 3 tablespoons unsalted butter; ¾ cup flour; ½ teaspoon salt; ½ teaspoon baking powder; ¼ teaspoon baking soda; 2 eggs, lightly beaten; ½ cup milk; ¼ cup sour cream; 2 tablespoons maple syrup; ½ cup fresh corn kernels

Servings: persons

¼ cup coarse yellow cornmeal
1 cup water
3 tablespoons unsalted butter
¾ cup flour
½ teaspoon salt
½ teaspoon baking powder
¼ teaspoon baking soda
2 eggs, lightly beaten
½ cup milk
¼ cup sour cream
2 tablespoons maple syrup
½ cup fresh corn kernels

1
Combine the cornmeal and water in a small saucepan and cook, stirring over medium heat, until thick and porridge-like, about 3 minutes.
2
Then add in the butter and stir until smooth.
3
Set mixture aside to cool slightly.
4
In a bowl, combine the flour, salt, baking powder, and baking soda; mix well.
5
Stir the eggs, milk, sour cream, and maple syrup into the cooled cornmeal mixture; then gently fold in the flour mixture and the corn; stir thoroughly.
6
Lightly grease a griddle and place it over medium heat; drop the batter by tablespoons onto the hot griddle and cook until the edges of the pancakes are dry, the tops are bubbling, and the undersides are golden, 1 minutes; turn and cook 1 minute on the other side.
7
Serve immediately.

335

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 12 ingredients. The key ingredients include: ¼ cup coarse yellow cornmeal, 1 cup water, 3 tablespoons unsalted butter, ¾ cup flour, and more.

Yes, Maple 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.

Maple Corn Cakes

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