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.

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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.

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