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Corn Griddlecakes
Recipes
Corn Griddlecakes
4 servings
30 minutes total

Ingredients

  • 1 (8.5-oz) box corn muffin mix
  • ½ cup whole milk buttermilk (or milk)
  • 1 large egg (or ¼ cup egg substitute)
  • 1 (11-oz) can Southwest (or Mexican) style corn, drained
  • 4 tablespoons canola oil, divided

Steps

    1. Combine dry muffin mix, buttermilk, and egg until blended. Fold in corn and let stand 10 minutes for flavors to blend.
    2. Preheat large, nonstick sauté pan on medium 2–3 minutes. Place 2 tablespoons oil in pan, then scoop ¼ cup batter for each cake into pan (4 patties, 2 inches apart); cook 2–3 minutes on each side or until golden. Drain cakes on paper towels; repeat with remaining oil and batter. Serve.

Amount per ¼ recipe serving: Calories 410, Total Fat 25g, Sat Fat 5g, Trans Fat 0g, Chol 5mg, Sodium 780mg, Total Carb 40g, Fiber 1g, Sugars 12g, Protein 6g, Calc 10%, Vitamin A 4%, Vitamin C 20%, Iron 10%