Cornmeal Griddle Cakes with Sauteed Corn | Midwest Living

Cornmeal Griddle Cakes with Sauteed Corn

Cornmeal Griddle Cakes with Sauteed Corn

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  • Makes: 6 servings
  • Yield: 12 griddle cakes
  • Hands On 30 mins
  • Total Time 40 mins

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Paired with salad, these sweet bacon-studded cakes work well as a light lunch, or you can make mini versions to serve as a party snack.


  • 4 ears of fresh corn or one 10-ounce package frozen whole kernel corn, thawed (2 cups)
  • 4 slices bacon
  • 1/2 cup chopped onion
  • 1 cup buttermilk or sour milk*
  • 1 egg, lightly beaten
  • 1 tablespoon snipped fresh chives
  • 3/4 cup all-purpose flour
  • 1/2 cup yellow cornmeal
  • 1 tablespoon sugar
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • Creme fraiche or sour cream
  • Snipped fresh chives (optional)


  1. Use a sharp knife to cut the kernels from the cobs; do not scrape the cobs. (You should have about 2 cups kernels.) Set aside.
  2. In a very large skillet, cook bacon until crisp. Transfer bacon to paper towels to drain, reserving drippings in skillet. Finely crumble bacon; set aside.
  3. Cook corn and onion in the reserved drippings over medium heat about 5 minutes or until tender. Cool slightly. Place half of the mixture in a food processor or blender. Process or blend until nearly smooth. Transfer to a medium bowl. Stir in buttermilk, egg and the 1 tablespoon chives.
  4. In a large bowl, stir together flour, cornmeal, sugar, baking powder, baking soda and salt. Add buttermilk mixture all at once to flour mixture. Stir just until moistened (batter should be slightly lumpy). Stir in the remaining corn mixture and bacon. Let batter stand for 5 minutes.
  5. Heat a lightly greased griddle or heavy large skillet over medium heat until a few drops of water dance across the surface. For each griddle cake, spoon about 1/4 cup batter into skillet. Spread batter, if necessary, into a circle about 3 inches in diameter. Cook about 2 minutes on each side, turning when griddle cakes are golden brown and edges are slightly dry.
  6. Serve cakes warm with creme fraiche and, if you like, a sprinkle of additional chives.


  • *Test kitchen tip: To make 1 cup sour milk, place 1 tablespoon lemon juice or vinegar in a glass measure cup. Add enough milk to make 1 cup total liquid; stir. Let the mixture stand for 5 minutes before using it in the recipe.

Nutrition Facts

(Cornmeal Griddle Cakes with Sauteed Corn)

Servings Per Recipe 6, calcium (mg) 111, fiber (g) 2, Cobalamin (Vit. B12) (µg) 0, Polyunsaturated fat (g) 2, Folate (µg) 65, Monounsaturated fat (g) 8, Pyridoxine (Vit. B6) (mg) 0, sat. fat (g) 10, vit. C (mg) 6, pro. (g) 10, cal. (kcal) 389, vit. A (IU) 194, Potassium (mg) 336, sodium (mg) 492, iron (mg) 1, sugar (g) 7, chol. (mg) 81, Niacin (mg) 3, Fat, total (g) 22, Riboflavin (mg) 0, Thiamin (mg) 0, Trans fatty acid (g) 0, carb. (g) 39

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