Recipes and Cooking Cornmeal Griddle Cakes Be the first to rate & review! 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. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on May 2, 2018 Print Rate It Share Share Tweet Pin Email Prep Time: 30 mins Cook Time: 20 mins Total Time: 50 mins Servings: 6 Yield: 12 griddle cakes Jump to Nutrition Facts Ingredients 4 ears of corn, husks and silks removed, or one 10-oz. pkg. frozen whole kernel corn, thawed 4 slices bacon ½ cup chopped onion 1 egg, lightly beaten 1 cup buttermilk or sour milk* 1 tablespoon chopped fresh chives ¾ cup all-purpose flour ½ cup yellow cornmeal 1 tablespoon sugar 1 ½ teaspoon baking powder ¼ teaspoon baking soda ¼ teaspoon salt Créme fraîche or sour cream Directions 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. *Tip 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. Rate it Print Nutrition Facts (per serving) 389 Calories 22g Fat 39g Carbs 10g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 389 % Daily Value * Total Fat 22g 28% Saturated Fat 10g 50% Cholesterol 81mg 27% Sodium 492mg 21% Total Carbohydrate 39g 14% Total Sugars 7g Protein 10g Vitamin C 5.9mg 30% Calcium 111.1mg 9% Iron 1.4mg 8% Potassium 336mg 7% Folate, total 64.5mcg Vitamin B-12 0.4mcg Vitamin B-6 0.2mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.