Cheddar Corn Pancakes

Cheddar Corn Pancakes

18 Reviews 2 Pics
Jen
Recipe by  Jen

“This recipe is from an old family recipe book. I'm sharing it to ensure that it lives on and on. And also, so that others can enjoy it. The original recipe called for fresh corn, but good fresh corn is not always readily available, so I modified it to use canned corn.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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Directions

  1. Melt butter in a large nonstick skillet and set aside to cool slightly.
  2. In a medium mixing bowl, beat the eggs. Beat in the milk. Add the cornmeal, flour, sugar, baking powder and salt. Mix until just combined. Add corn, cheese and melted butter from skillet and mix just until combined.
  3. Heat the same skillet over medium heat until hot. Drop batter by 1/4 cupfuls onto the hot skillet and cook until golden brown, about 2 minutes per side. Repeat with the remaining batter. Serve hot with syrup.

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Reviews (18)

Rate This Recipe
MIHAELA
17

MIHAELA

Good recipe. Thank you for sharing it.

itswitch
11

itswitch

I tried these last night, but with the following changes: I had a leftover zucchini so I grated it and tossed it into the batter, I had a 12oz can of corn so I drained it and used the whole thing, I used olive oil instead of butter, and I grated and extra half a cup of cheese and topped the cooked pancakes with it. We're vegetraians, so it was our dinner main dish. I served this with spicy black bean salsa and sour cream. My fiance really loved them. I'd say they are worth a try, but perhaps as a southwest/mexican type dish - not a sweet breakfast one.

4n20blackbirds
10

4n20blackbirds

Added extra cheese cut in small chunks(used a lite variety). Added more corn, a 1/2 can of creamed corn, some chopped cauliflower (about 3/4 cup), and 2 Tbsps mild jalepeno peppers, chopped. Added little more flour and baking powder and fried this like fritters, and.... oh my - they turned out delicious! Try them spread with a little hot pepper jelly.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 397 cal
  • 20%
  • Fat
  • 15.6 g
  • 24%
  • Carbs
  • 53.2 g
  • 17%
  • Protein
  • 13.9 g
  • 28%
  • Cholesterol
  • 140 mg
  • 47%
  • Sodium
  • 910 mg
  • 36%

Based on a 2,000 calorie diet

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