Corn Cakes

These versatile corn cakes are great with syrup for breakfast, or as an accompaniment to a bowl of chili.

4

Servings

10 Mins

Prep Time

15 Mins

Cook Time

Prep

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Mix the Dry Ingredients

Measure the dry ingredients in a large mixing bowl and whisk together until well incorporated.

  • Corn Meal1 cup
  • All Purpose Flour2 cups
  • Granulated Sugar2 Tbsps.
  • Baking Powder2 tsps.
  • Kosher Salt2 tsps.
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Mix the Wet Ingredients

In a medium size bowl, beat the eggs then whisk in the remaining wet ingredients until well incorporated.

  • Large Eggs4
  • Buttermilk2 cups
  • Unsalted Butter(melted)6 Tbsps.
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Combine the Wet and Dry Ingredients

Using a large whisk, gently mix the wet ingredients into the dry. Be careful not to over mix! Lumps should be visible and the batter will be thick. If you prefer thinner pancakes, you can add more buttermilk.

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Cooking Steps

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1. Add the Butter to a Preheated Pan

Preheat the pan to 400°F/200°C (medium-high) and add the butter. We recommend clarified butter, but you can use regular unsalted butter. Allow to melt completely.

  • Clarified Butter(or unsalted butter) 12 Tbsp.
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2. Begin Cooking the Corn Cakes

Using a 4 oz ladle or a 1/2 measuring cup, pour the batter in to the center of the pan. Use the bottom of the ladle to form an even circle. Cook the corn cake for 3 minutes, or until the sides just begin to set.

  • Pancake Batter 12 cup
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3. Flip and Finish Cooking the Corn Cake

Using a spatula, carefully flip the corn cake. Cook the corn cake for 1 minute and 30 seconds. Once finished, reserve the pancake in a low temperature oven while you cook the remaining batter.

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4. Serve Immediately

Garnish with fresh fruit, jam or honey and serve immediately.

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