Food Storage Recipes: Corn Cakes

Corn Cakes

Serving Size: 4 servings
Prep Time: 5 minutes
Cook Time: 10 minutes

Ingredients:

• 1 1/4 cups whole wheat flour
• 1/3 cup cornmeal
• 1 egg (can use powdered eggs)
• 1/3 cup granulated sugar
• 1 1/2 cups buttermilk (can make with powdered milk)
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1/4 cup vegetable oil
• 1/2 tsp. salt

Directions:

1. Preheat a skillet over medium heat.
2. Spray skillet with nonstick spray
3. Combine all ingredients in a large bowl with a mixer set on medium speed. Mix until smooth, but don’t over mix.
4. Pour the batter by 1/4 – 1/3 cup portions into the hot pan and cook for 1 to 3 minutes per side or until brown. Repeat with remaining batter.

Jodi’s Comments:

These are AMAZING! I used fresh ground whole wheat for the flour, and fresh ground popcorn for the cornmeal. The consistency was light and fluffy and the flavor was great. They were SO delicious, especially with honey drizzled over the top. My kids ate 3 pancakes each!

This is a modified version of IHOP’s Country Griddle Cakes recipe

Leave a comment if you try this recipe and let us know what you think!