President Eisenhower Corn Cakes

Prep Time
Cook Time
Ready In

Recipe: #37949

December 24, 2021

"Clippings with brackets,these are probably cooked in bacon grease I think these could be frozen to serve individually with soup a rally hearty breakfast tastes like flat cornbread. He was from the Midwest and really embraced corn lol"

Original is 6 servings


  • Serving Size: 1 (225.6 g)
  • Calories 416.7
  • Total Fat - 19.8 g
  • Saturated Fat - 9.2 g
  • Cholesterol - 330.7 mg
  • Sodium - 658.1 mg
  • Total Carbohydrate - 43.6 g
  • Dietary Fiber - 4 g
  • Sugars - 4.6 g
  • Protein - 17.5 g
  • Calcium - 316.9 mg
  • Iron - 3.5 mg
  • Vitamin C - 0 mg
  • Thiamin - 0.3 mg

Step by Step Method

Step 1

Whisk dry ingredients together

Step 2

Add milk

Step 3


Step 4

Add butter

Step 5


Step 6

Add eggs

Step 7


Step 8

Heat griddle

Step 9

Grease it drop by tablespoons onto hot

Step 10

Greased griddle

Step 11

Cook and flip


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

  • For a richer flavor, use buttermilk instead of regular milk.
  • For a more savory flavor, add 1/4 teaspoon of garlic powder to the dry ingredients.

  • Substitution 1: Use almond flour instead of all-purpose flour. This substitution is beneficial because almond flour is gluten-free and higher in protein and fiber than all-purpose flour. It also has a nutty flavor that pairs well with the corn meal.
  • Substitution 2: Use olive oil instead of butter. This substitution is beneficial because olive oil is a healthier alternative to butter, as it is lower in saturated fat and higher in monounsaturated fat. It also has a mild flavor that won't overpower the taste of the corn cakes.

Vegan Version Replace the eggs with flax eggs (1 tablespoon of ground flaxseeds mixed with 3 tablespoons of water) and replace the butter with vegan butter. Use a non-dairy milk like almond milk.

Maple Bacon: Maple Bacon is a dish that pairs perfectly with President Eisenhower Corn Cakes. The combination of sweet and savory makes for a delicious breakfast. The bacon adds a nice crunch to the corn cakes, while the maple syrup adds a nice sweetness.

Scrambled Eggs: Scrambled eggs are a classic breakfast dish that pairs perfectly with the President Eisenhower Corn Cakes and Maple Bacon. The creamy texture of the eggs complements the crunchy texture of the bacon and corn cakes, while the eggs provide a savory flavor that balances out the sweetness of the maple syrup. Scrambled eggs are a great way to add some protein to the breakfast meal.


Q: How do I store these corn cakes?

A: These corn cakes can be frozen in an airtight container for up to 3 months. To serve, thaw and reheat in a skillet or microwave.

Q: Can I make these corn cakes ahead of time?

A: Yes, you can prepare the corn cakes ahead of time and store them in an airtight container in the refrigerator for up to 24 hours. Reheat in a skillet or microwave before serving.

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Fun facts:

President Eisenhower was an avid corn fan. He made sure that corn was served at all White House dinners, and even introduced the idea of frozen corn to the American public in the 1950s.

The recipe for President Eisenhower Corn Cakes was first published in the New York Times in 1955. It was a popular dish in the Midwest and quickly became a staple in many households.