Corn Skillet Cakes

Corn Skillet Cakes Recipe - Vegetarian Food from USA

Region / culture: USA | Preparation time: 10 minutes | Cooking time: 15 minutes | Servings: 4 |

Vegetarian diet

Introduction

Corn skillet cakes are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. These savory pancakes are made with a combination of corn kernels, flour, and other simple ingredients, creating a flavorful and satisfying meal.

History

Corn skillet cakes have been a popular dish in American cuisine for many years. They are often served as a side dish or main course, and can be enjoyed with a variety of toppings such as sour cream, salsa, or maple syrup.

Ingredients

0.67 cup flour
0.33 cup whole wheat flour
1 tbsp sugar
2 tsp baking powder
0.25 tsp salt
0.75 cup skim milk
1 egg
2 tbsp vegetable oil
1.33 cup corn kernels (frozen, canned or fresh)

How to prepare

In a medium-sized bowl, combine the five dry ingredients.
In another bowl, whisk together the milk, egg, and oil. Stir in the corn, then add the wet ingredients to the dry ingredients, mixing just until blended. The mixture will be lumpy.
For each pancake, spread 0.25 cup of batter onto a hot, greased griddle. Cook the pancakes over medium heat until they are golden brown on the bottom and the tops begin to bubble. Flip them over and cook until the undersides are golden brown.

Variations

Add in diced jalapenos or bell peppers for a spicy kick.
Mix in shredded cheese for added flavor.
Top the pancakes with a fried egg for a hearty breakfast option.

Cooking Tips & Tricks

Make sure to use a hot, greased griddle when cooking the pancakes to ensure they cook evenly and develop a nice golden brown color.

- Be careful not to overmix the batter, as this can result in tough and dense pancakes. It's okay if the batter is slightly lumpy.

- Feel free to add in additional ingredients such as diced jalapenos, shredded cheese, or chopped herbs to customize the flavor of the pancakes.

Serving Suggestions

Corn skillet cakes can be served with a variety of toppings such as sour cream, salsa, avocado, or maple syrup. They can also be enjoyed alongside a salad or soup for a complete meal.

Cooking Techniques

Use a hot, greased griddle to cook the pancakes evenly.

- Flip the pancakes when the edges begin to set and the tops start to bubble.

Ingredient Substitutions

You can use all-purpose flour instead of whole wheat flour.

- Feel free to use any type of milk you prefer, such as almond or soy milk.

Make Ahead Tips

You can prepare the batter for the corn skillet cakes ahead of time and store it in the refrigerator for up to 24 hours. Simply cook the pancakes when ready to serve.

Presentation Ideas

Serve the corn skillet cakes on a platter with a dollop of sour cream and a sprinkle of fresh herbs for a beautiful presentation.

Pairing Recommendations

Corn skillet cakes pair well with a variety of dishes such as grilled chicken, roasted vegetables, or a fresh salad.

Storage and Reheating Instructions

Leftover corn skillet cakes can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in a skillet or microwave until warmed through.

Nutrition Information

Calories per serving

Each serving of corn skillet cakes contains approximately 180 calories.

Carbohydrates

Each serving of corn skillet cakes contains approximately 25 grams of carbohydrates.

Fats

Each serving of corn skillet cakes contains approximately 5 grams of fat.

Proteins

Each serving of corn skillet cakes contains approximately 4 grams of protein.

Vitamins and minerals

Corn skillet cakes are a good source of vitamin C, vitamin B6, and folate. They also contain minerals such as magnesium, phosphorus, and potassium.

Alergens

This recipe contains wheat, eggs, and milk. Please be cautious if you have allergies to any of these ingredients.

Summary

Corn skillet cakes are a nutritious and delicious dish that provides a good balance of carbohydrates, fats, and proteins. They are also rich in essential vitamins and minerals, making them a healthy choice for any meal.

Summary

Corn skillet cakes are a delicious and versatile dish that can be enjoyed for any meal of the day. With a simple list of ingredients and easy preparation, these savory pancakes are sure to become a favorite in your household.

How did I get this recipe?

I have a clear memory of the first time I saw this recipe for Corn Skillet Cakes. It was a warm summer day, and I was visiting my Aunt Martha's farm in the countryside. Aunt Martha was known for her delicious home-cooked meals, and she was always trying out new recipes. On that particular day, she was making these savory corn cakes for lunch, and I was instantly intrigued by the aroma wafting from her kitchen.

As I watched Aunt Martha mix the ingredients together, I asked her where she learned to make the corn skillet cakes. She smiled and told me that she had learned the recipe from an old friend who used to live nearby. The friend had passed away many years ago, but her legacy lived on in the form of this delicious recipe.

Aunt Martha graciously shared the recipe with me, and I eagerly wrote it down in my recipe book. From then on, I made it a point to recreate the corn skillet cakes whenever I could, perfecting the recipe with each attempt. Over the years, I have added my own twist to the original recipe, making it truly my own.

The key to making these corn skillet cakes is to use fresh, sweet corn. I always make sure to buy the corn from the local farmer's market, where I know it is picked at the peak of freshness. The sweetness of the corn really shines through in these cakes, adding a burst of flavor with every bite.

To start, I shuck the corn and carefully remove the kernels from the cob. I then mix the corn with flour, baking powder, salt, and a touch of sugar. In a separate bowl, I beat together eggs and milk before adding them to the corn mixture. I also like to add some chopped green onions and a dash of hot sauce for a bit of extra flavor.

Once the batter is ready, I heat a cast-iron skillet on the stove and add a dollop of butter. I spoon the batter into the skillet, forming small cakes that sizzle as they cook. The smell of the corn cakes cooking is heavenly, and I can hardly wait to dig in.

After a few minutes, I carefully flip the cakes over, revealing their golden-brown crust. I let them cook for a few more minutes until they are cooked through and crispy on the outside. I then transfer the corn skillet cakes to a plate and serve them hot, with a dollop of sour cream and a sprinkle of fresh herbs on top.

The first time I made these corn skillet cakes for my family, they were an instant hit. My grandchildren especially love them, and they always ask for seconds. I love seeing their faces light up as they take their first bite, savoring the sweet and savory flavors of the corn cakes.

I have since shared the recipe with friends and neighbors, who have all raved about the deliciousness of these corn skillet cakes. It brings me so much joy to know that a simple recipe passed down from a dear friend has brought so much happiness to those around me.

As I sit down to enjoy a plate of freshly made corn skillet cakes, I can't help but feel grateful for the memories and traditions that have shaped my love for cooking. Each recipe tells a story, connecting me to the past and to the people who have touched my life along the way. And for that, I am truly thankful.