GRIDDLE CORN CAKES
"This is a downsized version of a recipe that belonged to my husband's mother and has been in their family for 80 years," shares Myrna Gerson of Staten Island, New York. "My husband and I got married 30 years ago, and I've been making these griddle cakes ever since."
Provided by Taste of Home
Time 20m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, combine the flour, sugar, baking powder and salt. Combine the egg, corn, milk and vanilla; stir into dry ingredients just until moistened. , Drop batter by 1/4 cupfuls onto a hot nonstick griddle. Cook for 4-5 minutes on each side or until golden brown.
Nutrition Facts : Calories 359 calories, Fat 4g fat (1g saturated fat), Cholesterol 108mg cholesterol, Sodium 792mg sodium, Carbohydrate 72g carbohydrate (18g sugars, Fiber 3g fiber), Protein 11g protein.
GRILLED CORN CAKES
Provided by Robin Miller : Food Network
Categories appetizer
Time 14m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Coat a large griddle with cooking spray and preheat to medium-high.
- In large bowl, combine flour, sugar, cornmeal, baking powder, and salt. Mix well with a fork and make a well in the center.
- In small bowl, whisk together milk, honey, oil, and egg. Pour mixture into center of dry ingredients and mix until just blended.
- Pour 1/4 cup batter onto griddle for each corn cake. Cook 2 minutes per side, until puffed up, golden brown and cooked through.
COUNTRY CORNCAKES
Although we live in a suburban area, we are lucky to have plenty of farms nearby where we can purchase fresh corn. But, when it's out of season, I substitute canned or frozen corn in this favorite recipe. -Anne Frederick, New Hartford, New York
Provided by Taste of Home
Time 35m
Yield 14 corncakes.
Number Of Ingredients 10
Steps:
- In a bowl, combine the first 5 ingredients; make a well in the center. In another bowl, beat the egg, buttermilk and butter; pour into well and stir just until blended. Gently stir in corn; do not overmix. Cover and let stand for 5 minutes. , Pour batter by 1/4 cupfuls onto a greased cast-iron skillet or griddle over medium-high heat. Turn when bubbles form on the top, 2-3 minutes. Cook until second side is golden brown. Top with the sour cream, bacon and chives if desired.
Nutrition Facts : Calories 220 calories, Fat 5g fat (3g saturated fat), Cholesterol 41mg cholesterol, Sodium 451mg sodium, Carbohydrate 37g carbohydrate (6g sugars, Fiber 3g fiber), Protein 7g protein.
CORNCAKES ON THE GRIDDLE
This early-American dish is wonderfully simple and absolutely delicious. I learned to make it while working in a living history museum. Back when ovens were rare and most cooking was done directly over the fire bread came almost exclusively from professional bakers located in towns and cities. But women at home made a wide variety of griddle cakes as staple foods. Try a little edible history today. They go well with any meal where you might serve cornbread. Tip -- they are particularly handy when camping or even when grilling out because you can make them on your gas grill's side burner while tending to the steaks, burgers, or brats. Note -- In light of a few of the early reviews I would like to emphasize that these are not pancakes and will not have a fluffy, pancake texture. They are the hearty staple food of pioneer hunters, trappers, and farmers and are as different from a pancake as a black, peasant rye bread is different from Wonder bread. :)
Provided by 3KillerBs
Categories Breads
Time 30m
Yield 20-30 cakes depending on size
Number Of Ingredients 7
Steps:
- Mix the dry ingredients together in a medium bowl. It will be particularly convenient if you have one of those 2 quart measuring cups with the pour spout.
- Beat the eggs into the milk or buttermilk.
- Mix the milk-egg mixture into the cornmeal mixture. I find that a fork is a better tool than a spoon for this.
- Note -- the batter will be a bit thicker than ordinary pancake batter but should still pour. Different types of cornmeal will make a thicker or thinner batter and it may thicken on standing as you cook -- making it hard to get the centers of the later batches done. Add more milk a little at a time if necessary.
- Heat your griddle medium to medium-high. Butter it lighly and pour out batter to make cakes 3-4 inches across.
- Cook until bubbles appear in the upper surface and the bottom is nicely browned. Turn and cook until the bottom is brown and the cake is cooked through. Reduce heat and/or add more milk to the batter if the centers aren't cooked before the outsides threaten to burn.
- Butter the griddle very lightly between batches --just enough to prevent sticking and encourage browning but not enough to give them a fried texture.
- Serve with butter, jelly, apple butter, or other favorite bread spread.
Nutrition Facts : Calories 94, Fat 2.1, SaturatedFat 0.9, Cholesterol 25.4, Sodium 91.7, Carbohydrate 15.7, Fiber 1.1, Sugar 0.1, Protein 3.3
CORNMEAL GRIDDLE CAKES
Very simple to make and very filling. The cornmeal griddle cakes are great with just butter and maple syrup or you can try them with flavored syrup. Strawberry is very good with this recipe as well.
Provided by somocdl
Categories 100+ Everyday Cooking Recipes
Time 19m
Yield 5
Number Of Ingredients 9
Steps:
- Pour cornmeal into a large bowl; cover with boiling water. Let stand until slightly softened, about 5 minutes. Stir in flour, sugar, melted butter, baking powder, and salt. Mix in milk and egg until batter is smooth.
- Heat a lightly greased griddle over medium heat. Drop spoonfuls of batter onto the griddle and cook until edges are dry, 2 to 3 minutes. Flip and cook until browned on the other side, 2 to 3 minutes more. Repeat with remaining batter.
Nutrition Facts : Calories 347.1 calories, Carbohydrate 59.8 g, Cholesterol 55.3 mg, Fat 8.6 g, Fiber 3.4 g, Protein 9.3 g, SaturatedFat 4.4 g, Sodium 707.6 mg, Sugar 11.3 g
CORN GRIDDLE CAKES
Breakfast.
Provided by Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Sift the flour, baking powder, paprika, and salt into a bowl. Combine the corn, egg and milk, add to the flour mixture and mix well. Then add the butter.
- Spoon onto a hot griddle, using 2 to 3 tablespoons of the mixture for each cake. Cook until bubbles show on the surface, then turn the cakes over and cook the other sides until golden brown. Serve with crisp rashers of bacon and maple syrup.
BBQ DUCK ON CORN CAKES
Provided by Food Network Kitchen
Time 1h45m
Yield about 30 hors d'ouevres
Number Of Ingredients 31
Steps:
- Preheat the oven to 250 degrees F. Set a rack on a sheet pan in the oven. Whisk the flour, cornmeal, baking powder, sugar, paprika and salt together in a medium bowl. Set aside. Shear the corn kernels from the cob with a knife. Working over a bowl, run a knife along the cob to press out the milky liquid. Puree half the corn with the milk in a small food processor. Add the 2 tablespoons butter and the egg yolk and pulse until evenly combined. Whisk the wet ingredients into the dry. Whip the egg white in a medium bowl until it almost holds a medium-stiff peak. Lightly fold the egg white into the batter. Heat a griddle or well-seasoned cast-iron skillet over medium heat. Add 1 teaspoon of the remaining butter. Drop heaping tablespoons of the batter into the pan and cook until golden brown on the bottom and little bubbles break the surface of each pancake, about 2 to 3 minutes. Flip and cook the corn cakes on the other side until lightly brown. Serve immediately or transfer to the oven to keep warm. Repeat with the remaining batter. To assemble: Toss the duck confit in the BBQ Sauce to coat. Top each corn cake with about 1 tablespoon BBQ'd Duck Confit. Serve. Copyright 2005 Television Food Network, G.P. All rights reserved.
- Heat the oil in a medium saucepan over medium heat. Stir in the garlic, tomato paste, chili powder, paprika, red pepper flakes, allspice, and cloves, and cook, stirring, until paste is dark brick red, about 3 minutes. Add the ketchup, water, vinegar, molasses, sugar, salt, soy sauce, Worcestershire, mustard, black pepper, and bay leaf. Adjust the heat to maintain a gentle simmer and cook until the flavors come together, about 30 minutes. Remove from the heat and discard the garlic and bay leaf. Cool if not using immediately. Reheat before using. Yield: 1 quart sauce Recipe from Food Network Kitchens Get Grilling, Meredith Books, 2005.
SAVORY CORN GRIDDLE CAKES
Steps:
- In a bowl combine cornmeal, baking soda, salt, and sugar. In another bowl whisk together egg, buttermilk, and oil. Stir into the flour mixture along with the corn, jalapeno, and cilantro.
- Coat a griddle or heavy skillet with vegetable cooking spray and place over moderately high heat. Pour about 1/4 cup batter onto hot griddle, forming a 4 to 5-inch round. Turn cakes when bubbles form on the top and the bottoms are golden. Continue to cook on the second side until cooked through, another 3 or 4 minutes. Keep cakes covered in a warm oven on the lowest setting until ready to serve (u
SWEET CORN GRIDDLE CAKES
Provided by Food Network
Time 30m
Yield 12 cakes
Number Of Ingredients 12
Steps:
- Combine the eggs, sugar and salt in a stand mixer fitted with the whisk attachment and mix until combined.
- Whisk the buttermilk, milk, and yogurt in a separate bowl until combined.
- Combine the cornmeal, flour, baking soda and baking powder in another bowl and mix with a fork until combined.
- Add the buttermilk mixture to the egg mixture and mix until combined. Remove from the stand mixer and fold the flour mixture in by hand, followed by the melted butter, until combined.
- Heat a griddle (or skillet) with 1/2 teaspoon vegetable oil until hot.
- Portion out 1/4 cup of the batter and cook until bubbles form over the griddle cake, then flip and cook until dry. Repeat with the remaining batter.
FRESH CORN CAKES
Corn's always been the basis of my favorite recipes-in fact, these corn cakes were one of the first things I made for my husband. For dinner, they're nice with fresh fruit salad and ham. They're also great with breakfast sausage and orange juice. Tom works for the highway department on Mount Hood, and we live at its base. Our children are 19, 16 and 13.
Provided by Taste of Home
Time 30m
Yield 20 pancakes.
Number Of Ingredients 14
Steps:
- In a medium bowl, combine flour, cornmeal, sugar, baking powder and salt. In a small bowl, beat egg yolks; blend in milk and butter. Add to dry ingredients; stir until just mixed. (Batter may be slightly lumpy). , Stir in the corn, green onions, red pepper and green chilies; set aside. , In a small bowl, beat egg whites until stiff peaks form. Gently fold into batter. , For each pancake, pour about 1/4 cup batter onto a lightly greased hot griddle; turn when bubbles form on tops of cakes. Cook second side until golden brown. Serve immediately with syrup if desired.
Nutrition Facts :
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4.6/5 (5)Total Time 20 minsCategory Breakfast, Side DishCalories 91 per serving
- To prepare the batter, in a large bowl, whisk together cornmeal, flour, baking powder, sugar and salt.
- In a large liquid measuring cup, combine eggs, buttermilk and water. Whisk until smooth. Stir the wet ingredients into the dry ingredients, using as few strokes as possible.
- To fry the griddle cakes, heat the oil in a cast iron skillet over medium heat. Ladle ¼ cup of batter onto the hot skillet. Repeat with additional batter, working in batches so that you don’t overcrowd the pan.
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