Corny Corn Cakes

Corny Corn Cakes

(4 servings)    Printable Version
  • 1 and 1/2 cups buttermilk
  • 1 and 1/4 cup white cornmeal
  • 1 egg
  • 1 can (8 oz) corn - well drained
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 Tablespoon sugar
Place all the ingredients with the exception of the corn into blender container. Blend until smooth, stopping at least once to use a spatula to make certain the mixture is well blended. Then add the corn and prepare the pancakes.

These cakes are quite tender, so be careful when you turn them. Not very many bubbles form on the top these - just a few around the edges. So check them often.

Corn cakes are especially good with maple syrup and ham or bacon.

Sunday Breakfast: A Cookbook For Men

Available Via
 This recipe is from the classic cookbook titled Sunday Breakfast: A Cookbook For Men (Craig Michaels, Nitty Gritty Productions, 1971).

According to the "Man to Man" preface to this pretty cool book, "Grab you're chef's hat... Man to man, you'll be glad that you did."

Illustrations by Craig Torlucci.

According to author Craig Michaels, "Corn does something wonderful for pancakes, as you will find when you try this recipe. If you have fresh corn, scrape the kernels of the ears and substitute."

Mr Breakfast would like to thank Mr Breakfast for this recipe.

Comments About This Recipe
What do you think of Corny Corn Cakes?
There are no comments yet for this recipe. Be the first! Was it good? Was it bad? Did you make it better somehow? Let the world know!

Enter Your Review or Comments Here:

Rate This Recipe:

Rotten Pretty Bad Okay Very Good Awesome

I Prefer Not To Rate This Recipe

Security Question:
Please type the name of the cereal below.

Please type the name of this cereal in the space to the right

Please enter the name of the cereal to the left:

See All 315 Recipes For Pancakes

Connect With Mr Breakfast:

Mr Breakfast At FaceBook
Mr Breakfast On Twitter
Mr Breakfast On Pinterest