1 cup stone ground cornmeal
½ cup whole wheat flour
¾ cup unbleached flour
2 Tablespoons sugar
1 Tablespoons baking powder
1 teaspoon baking soda
½ teaspoon salt (optional)
2 large eggs
3 Tablespoons canola oil
1 1/3 cups frozen corn kernels
2/3 cup low-fat milk or fat-free milk
Maple syrup or pumpkin/apple butter (optional)
Corn Griddle Cakes
Servings: 15
Ingredients:
Directions:
- Mix dry ingredients in a medium-sized bowl.
- Whisk the milk, egg and oil in a smaller bowl.
- Add the corn to the egg mixture, mixing just until combined.
- In a lightly greased non-stick pan or griddle, spread about ¼ cup of batter and cook the pancakes over moderate heat until golden brown on bottom and tops begin to bubble. Flip and finish cooking.
- Top with syrup or pumpkin/apple butter.
Recipe Category
30 minutes or less
This institution is an equal opportunity provider.
This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP in cooperation with Maryland’s Department of Human Services and University of Maryland Extension. University programs, activities, and facilities are available to all without regard to race, color, sex, gender identity or expression, sexual orientation, marital status, age, national origin, political affiliation, physical or mental disability, religion, protected veteran status, genetic information, personal appearance, or any other legally protected class.
Corn Griddle Cakes
Servings: 15
Ingredients:
1 cup stone ground cornmeal
½ cup whole wheat flour
¾ cup unbleached flour
2 Tablespoons sugar
1 Tablespoons baking powder
1 teaspoon baking soda
½ teaspoon salt (optional)
2 large eggs
3 Tablespoons canola oil
1 1/3 cups frozen corn kernels
2/3 cup low-fat milk or fat-free milk
Maple syrup or pumpkin/apple butter (optional)
Directions:
- Mix dry ingredients in a medium-sized bowl.
- Whisk the milk, egg and oil in a smaller bowl.
- Add the corn to the egg mixture, mixing just until combined.
- In a lightly greased non-stick pan or griddle, spread about ¼ cup of batter and cook the pancakes over moderate heat until golden brown on bottom and tops begin to bubble. Flip and finish cooking.
- Top with syrup or pumpkin/apple butter.
Nutrition Facts
15 serving per container
Serving size 1 pancake
| Amount Per Serving | ||
|---|---|---|
| Calories | 110 | |
| % Daily Value* | ||
| Total Fat 4g | 5% | |
| Saturated Fat 0.5g | 3% | |
| Trans Fat 0g | ||
| Cholesterol 20mg | 7% | |
| Sodium 290mg | 13% | |
| Total Carbohydrate 17g | 6% | |
| Dietary Fiber 1g | 4% | |
| Total Sugars 2g | ||
| Includes 2g Added Sugars | 4% | |
| Protein 3g | ||
| Vitamin D 0mcg | 0% | |
| Calcium 38mg | 2% | |
| Iron 1mg | 6% | |
| Potassium 69mg | 2% | |
The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
This institution is an equal opportunity provider.
This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP in cooperation with Maryland’s Department of Human Services and University of Maryland Extension. University programs, activities, and facilities are available to all without regard to race, color, sex, gender identity or expression, sexual orientation, marital status, age, national origin, political affiliation, physical or mental disability, religion, protected veteran status, genetic information, personal appearance, or any other legally protected class.