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These griddle cakes are a whole new way to serve corn fresh off the cob. Try making your own homemade creme fraiche to serve with these cakes.

Source: Better Homes and Gardens


Recipe Summary

20 mins
50 mins
30 mins
12 griddle cakes


Ingredient Checklist


Instructions Checklist
  • Cut corn kernels from cobs. In a 12-inch skillet cook bacon over medium heat until crisp. Drain on paper towels, reserving drippings in skillet. Finely crumble bacon.

  • Add corn and onion to reserved drippings; cook over medium heat 5 minutes or until tender, stirring occasionally. Cool slightly. Place half of the mixture in a food processor or blender. Cover and process or blend until nearly smooth. Transfer to a medium bowl. Stir in egg, buttermilk, and chives.

  • In a large bowl stir together next six ingredients (through salt). Add buttermilk mixture all at once to flour mixture. Stir just until moistened (batter should be slightly lumpy). Stir in remaining corn mixture and bacon. Let stand 5 minutes.

  • For each griddle cake, pour about 1/4 cup batter onto a hot, lightly greased griddle or heavy skillet. Spread batter, if needed. Cook over medium heat 2 minutes on each side or until golden; turn over when surfaces are bubbly and edges are slightly dry.

  • Serve griddle cakes warm with crème fraîche and, if desired, additional chives.


To make 1 cup sour milk, place 1 Tbsp. lemon juice or vinegar in a glass measuring cup. Add enough milk to make 1 cup total liquid; stir. Let stand 5 minutes before using.

Nutrition Facts

389 calories; fat 22g; cholesterol 81mg; saturated fat 10g; carbohydrates 39g; mono fat 8g; poly fat 2g; insoluble fiber 2g; sugars 7g; protein 10g; vitamin a 194.4IU; vitamin c 5.9mg; thiamin 0.3mg; riboflavin 0.3mg; niacin equivalents 3mg; vitamin b6 0.2mg; folate 64.5mcg; vitamin b12 0.4mcg; sodium 492mg; potassium 336mg; calcium 111.1mg; iron 1.4mg.