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Griddle Corn Cakes

Light and fluffy with a delightful crunch, these griddle corn cakes are a perfect comfort food that can be enjoyed as breakfast or a side dish for dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast, Side Dish
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup cornmeal The main ingredient that gives structure and flavor.
  • 1/2 cup flour Helps to create a light and fluffy texture.
  • 1 tbsp baking powder Provides leavening for a light texture.
  • 1 tbsp sugar Adds a touch of sweetness.
  • 1 tsp Kosher salt Enhances all the flavors in the dish.
Wet Ingredients
  • 1 large egg Binds the ingredients and adds richness.
  • 1 cup milk Moistens the batter and creates a tender cake.
Main Ingredients
  • 1 cup corn kernels Adds bursts of sweetness and texture.
  • 2 tbsp vegetable oil Used for frying to achieve a crispy exterior.

Method
 

Preparation
  1. In a large mixing bowl, whisk together cornmeal, flour, baking powder, sugar, and Kosher salt.
  2. Add the beaten egg and milk, mixing until just wet. Do not overmix.
  3. Gently fold in the corn kernels to combine evenly.
  4. Set the batter aside for 5 minutes to settle before frying.
Cooking
  1. Heat the griddle or cast iron skillet to 325 degrees F (medium heat).
  2. Drizzle a small amount of vegetable oil onto the cooking surface.
  3. Ladle 1/4 cup of batter onto the hot surface for each cake.
  4. Cook for 2-3 minutes per side or until golden brown.
  5. Remove to a warm oven and continue with the remaining batter.
Serving
  1. Top with your favorite toppings before serving.

Notes

For best results, use fresh corn and avoid overmixing the batter. Store leftovers in an airtight container in the refrigerator for up to three days.