• 1 Rating

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

30 mins
20 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.

Instructions Checklist
  • 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.

Instructions Checklist
  • 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.

Instructions Checklist
  • 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.

Instructions Checklist
  • 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; total fat 22g; saturated fat 10g; polyunsaturated fat 2g; monounsaturated fat 8g; cholesterol 81mg; sodium 492mg; potassium 336mg; carbohydrates 39g; fiber 2g; sugar 7g; protein 10g; trans fatty acid 0g; vitamin a 194IU; vitamin c 6mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 3mg; vitamin b6 0mg; folate 65mcg; vitamin b12 0mcg; calcium 111mg; iron 1mg.


1 Ratings
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