Food Factor: Corn Pancakes
by Natasha Haynes, MSU Extension Center
I love versatile recipes, and these corn pancakes fit the bill! You can use canned, fresh or frozen corn, so whether you slice it off the cob or use some of the bags of frozen corn you bought during a major sale at the grocery store, you’ll have a great side dish in no time! I also love that I can make the batter from scratch or use a ready-made pancake mix.
I got this recipe from our friends at Oregon State University Extension’s Food Hero program. Here are their recipe notes:
Fresh corn works very well in this recipe. Cook 2 large ears of corn for 5 minutes in boiling water, then cool in very cold water. Cut kernels off the cob, cream style (cut kernels with a shallow cut, then scrape the cob for the rest of the kernel). Add to batter.
Try serving with salsa or applesauce.
This recipe can also be made quickly with your favorite pancake mix. Make enough batter for six servings. Then, add 1 can drained corn or 2 cups cooked fresh corn cut off the cob.
Corn Pancakes Ingredients: - 1/2 cup cornmeal
- 1/2 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1/2 cup non-fat or 1% milk
- 2 cups cooked corn (canned, frozen, or fresh)
- cooking spray for skillet
Mix corn meal, flour, baking powder, and salt.
Beat the eggs and milk together and add to the flour mixture. Add corn and mix well.
Lightly spray a large skillet or griddle with non-stick cooking spray or lightly wipe with oil. Heat skillet or griddle over medium heat (300 degrees F in an electric skillet). Pour batter onto hot griddle to make individual pancakes.
Cook until golden on the bottom. Turn and cook on other side.
Refrigerate leftovers within two hours.
If you love fresh, sweet, Mississippi-grown corn, try our tips for how to make fresh corn salad!
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