GRIDDLE CORN CAKES
"This is a downsized version of a recipe that belonged to my husband's mother and has been in their family for 80 years," shares Myrna Gerson of Staten Island, New York. "My husband and I got married 30 years ago, and I've been making these griddle cakes ever since."
Provided by Taste of Home
Time 20m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, combine the flour, sugar, baking powder and salt. Combine the egg, corn, milk and vanilla; stir into dry ingredients just until moistened. , Drop batter by 1/4 cupfuls onto a hot nonstick griddle. Cook for 4-5 minutes on each side or until golden brown.
Nutrition Facts : Calories 359 calories, Fat 4g fat (1g saturated fat), Cholesterol 108mg cholesterol, Sodium 792mg sodium, Carbohydrate 72g carbohydrate (18g sugars, Fiber 3g fiber), Protein 11g protein.
BACON CORN PANCAKES
Pancakes are always tops in my book. But stir in bacon and corn, and they become the best breakfast-for-dinner option. I always cook gluten-free, but you can easily use regular all-purpose flour to make these corn fritters. -Anne-Marie Nichols, Watkinsville, Georgia
Provided by Taste of Home
Time 30m
Yield 18 pancakes.
Number Of Ingredients 11
Steps:
- Preheat griddle over medium heat. In a large bowl, combine the flour, sugar, baking powder, salt and pepper. In another bowl, whisk the eggs and rice milk; stir into dry ingredients just until moistened. Stir in corn, bacon and onion., Lightly grease griddle. Pour batter by 1/4 cupfuls onto griddle; cook until edges are dry and bottoms are golden brown. Turn; cook until the second side is golden brown. Serve with syrup., Freeze option: Freeze cooled pancakes between layers of waxed paper in a freezer container. To use, place pancakes on an ungreased baking sheet, cover with foil and reheat in a preheated 375° oven until heated through, 5-10 minutes. Or, place a stack of 3 pancakes on a microwave-safe plate and microwave on high until heated through, 45-90 seconds.
Nutrition Facts : Calories 318 calories, Fat 8g fat (2g saturated fat), Cholesterol 67mg cholesterol, Sodium 868mg sodium, Carbohydrate 50g carbohydrate (10g sugars, Fiber 5g fiber), Protein 16g protein.
CORN GRIDDLE CAKES
Breakfast.
Provided by Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Sift the flour, baking powder, paprika, and salt into a bowl. Combine the corn, egg and milk, add to the flour mixture and mix well. Then add the butter.
- Spoon onto a hot griddle, using 2 to 3 tablespoons of the mixture for each cake. Cook until bubbles show on the surface, then turn the cakes over and cook the other sides until golden brown. Serve with crisp rashers of bacon and maple syrup.
CORN AND BACON CASSEROLE
Corn is my three boy's favorite vegetables, so we eat a lot of it. This recipe has been a favorite for years. My husband, Bob, and the boys really enjoy it.
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 6-8 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, cook bacon until crisp. Drain, reserving 2 tablespoon of drippings. Crumble bacon; set aside. , Saute onion in drippings until tender. Add flour, garlic, salt and pepper. Cook and stir until bubbly; cook and stir 1 minute more. Remove from heat and stir in sour cream until smooth. Add corn, parsley and half of the bacon; mix well. , Pour into a 1-qt. baking dish. Sprinkle with remaining bacon. Bake, uncovered, at 350° for 20-25 minutes or until heated through. Sprinkle with chives.
Nutrition Facts : Calories 245 calories, Fat 16g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 300mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 2g fiber), Protein 5g protein.
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