Corn Cakes
Recipe: #5849
July 01, 2012
Categories: Breakfast, Side Dishes, Corn, One-Pot Meal, Brunch Christmas, Thanksgiving, Vegetarian, Frozen Vegetables, more
"I have no recollection of where I got this recipe. I have an old photo album that I put all the recipes I had collected in when I was a kid. This is just 1 of the recipes that I have in it. Sever with butter, syrup, or salt and pepper. How ever you like them, they are good! "
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (212.3 g)
- Calories 671.2
- Total Fat - 21 g
- Saturated Fat - 4.7 g
- Cholesterol - 59.4 mg
- Sodium - 202.3 mg
- Total Carbohydrate - 107.5 g
- Dietary Fiber - 12.3 g
- Sugars - 0.4 g
- Protein - 15.2 g
- Calcium - 149.7 mg
- Iron - 2.1 mg
- Vitamin C - 3.2 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
In a large bowl mix together, flour, sugar, baking powder, and salt.
Step 2
Stir in milk, oil, and egg just until moist.
Step 3
Stir in the corn.
Step 4
In a 12 inch medium skillet add 1 TBSP. oil and then drop batter by Tablespoonfuls on to hot oil.
Step 5
Cook corn cakes until tops are bubbly and bubbles burst and edges look dry.
Step 6
Turn cakes over and cook until undersides are golden brown.
Step 7
Place cakes on a warm platter and repeat until batter is gone.
Step 8
Add more oil to pan as needed.
Tips
No special items needed.
4 Reviews
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