Easy Fish Tostadas with Chili Lime Cream

Flavorful tilapia fillets spice up dinner. Cook them on the broiler rack at the same time as your tostada shells for a super fast dinner.

View Video

NEW Recipes from Our July Magazine

The latest recipes from Better Homes and Gardens are here. We're sharing nine irresistible things to make this month, including sweet cobblers, grilled ribs, and easy weeknight dishes.

View Slideshow

Avocado Toast Recipes to Make for Your Next Brunch

Think brunch is basic? Meet avocado toast. These Instagram-famous toasts are the best thing since sliced bread and can be topped with just about anything you like.

View Slideshow

15 Ways to Enjoy Wine All Summer Long

This summer, say good-bye to room-temperature red wine and slightly chilled whites. We've got 15 cool recipes to help you beat the heat, because we all need a little more wine in our lives.

View Slideshow

Freezer Breakfast Recipes

Introducing 19 easy, freezy breakfast recipes you'll love -- including nutty chocolate pancakes, fresh smoothies, freezer jams, and homey biscuits and gravy. Waking up to a yummy breakfast has never been easier.

View Slideshow

Vegetarian Potato Frittata -- Made In a Skillet!

This super-satisfying egg breakfast features a hearty mix of veggies and a nifty presentation thanks to a cooked-in-the-skillet technique.

View Video

16 Snacks You Need for Your Next Netflix Binge

Netflix bingeing is now an official American pastime, so it only makes sense that it gets its own set of snack recipes. We've gathered some of our favorite snack ideas, from the sweet to the salty to the OMG amazing. Whip 'em up, settle in, and let the marathon begin.

View Slideshow
Popular in Food

Skillet Corn Griddle Cakes

3.5 by 7 people
4,150 views
Rate me!
  • Makes: 6 servings
  • Serving Size: 2 2-inch cakes
  • Prep: 15 mins
  • Cook: 16 mins plus 2 minutes per batch

Skillet Corn Griddle Cakes

Ingredients

Directions

  1. For browned corn, in a 12-inch nonstick skillet, heat 1 Tbsp. oil over medium heat. Add the corn kernels in an even layer; sprinkle generously with salt. Cook, without stirring, for 3 to 4 minutes until the kernels sizzle. Shake the pan and continue cooking about 16 minutes total, until kernels are browned. Set aside 2 Tbsp. of the browned corn to top cooked griddle cakes.
  2. Meanwhile, in a medium bowl whisk together flour, cornmeal, 1/4 tsp salt, and the baking powder. Whisk in milk, egg, and the 1 Tbsp. vegetable oil, mixing just until batter is smooth. Stir in chopped onion and the browned corn.
  3. Wipe out skillet with a lightly oiled paper towel. Heat over medium heat. For each batch of cakes, drop batter by 1 or 2 Tbsp. measure. Cook about 1 minute, until browned on one side and batter appears set. Turn and cook about 1 minute (or less.) Cover and set aside griddle cakes to keep warm while cooking remaining batches.
  4. Top griddle cakes with sour cream, if desired, chopped tomato, reserved browned corn kernels, sliced green onion, and the ricotta salata or feta cheese. Makes 6 side-dish servings.

Nutrition Facts (Skillet Corn Griddle Cakes)

    Per serving:
  • 154 kcal cal.,
  • 8 g fat
  • (2 g sat. fat,
  • 4 g polyunsaturated fat,
  • 2 g monounsatured fat),
  • 38 mg chol.,
  • 341 mg sodium,
  • 18 g carb.,
  • 1 g fiber,
  • 3 g sugar,
  • 5 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

Comments

close
close
close
close
close

Loading... Please wait...