Savory Corn Cake Stacks – a delicious recipe with corn, cornmeal, pancake mix, milk, salt, bacon. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Cut bacon into thirds, cook off to desired doneness, drain reserving a tablespoon of bacon fat, set aside.
2
Cut kernels from 3 ears of fresh corn and scrape corn milk into bowl with kernels.
3
Add cornmeal, pancake mix & salt to corn, gently stir in milk until combined.
4
Preheat griddle to medium-high, grease with a little bacon fat, drop scant 1/4 cups of pancake batter onto griddle, cook until bubbles start to pop, flip, cook until golden on second side.
5
Repeat with remaining batter, should make 12 pancakes.
6
Preheat broiler.
7
Spread pancakes in an even layer on broiler safe pan.
8
Top each pancake with 2-3 slices of avocado, 2 pieces of bacon, and smoked gouda.
9
Broil 2-3 minutes until cheese is melted & just starting to turn golden.
540
kcal
Calories
37
g
Fat
19
g
Carbs
33
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 8 ingredients. The key ingredients include: 3 ears fresh corn, ¼ cup cornmeal, 1 cup complete pancake mix, 7 ounces milk, and more.
Yes, Savory Corn Cake Stacks 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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