SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Skillet Corn Griddle Cakes

Makes: 6 to 24 servings
Serving size: 2 2-inch cakes
Prep 15 mins Cook 16 mins  plus 2 minutes per batch
Skillet Corn Griddle Cakes
Ingredients
  • 1  tablespoon  vegetable or olive oil
  • 1 1/4  cups  corn kernels, freshly cut from the cob
  • 1/4  cup  all-purpose flour
  • 1/4  cup  coarse ground yellow cornmeal
  • 1/4  teaspoon  kosher salt
  • 1  teaspoon  baking powder
  • 1/2  cup  milk, plus additional for thinning batter
  • 1  egg, lightly beaten
  • 1  tablespoon  vegetable oil
  • 1  tablespoon  finely chopped onion
  • 1/2  cup  sour cream (optional)
  • 1/2  cup  chopped fresh tomato
  • 1/4  cup  sliced green onion
  • 1/4  cup  crumbled ricotta salata or feta cheese
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)
  • Servings Per Recipe 6,
  • cal. (kcal) 154,
  • Fat, total (g) 8,
  • chol. (mg) 38,
  • sat. fat (g) 2,
  • carb. (g) 18,
  • Monosaturated fat (g) 2,
  • Polyunsaturated fat (g) 4,
  • fiber (g) 1,
  • sugar (g) 3,
  • pro. (g) 5,
  • vit. A (IU) 292,
  • vit. C (mg) 5,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 36,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 341,
  • Potassium (mg) 186,
  • calcium (mg) 111,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe