These corn pancakes are a fun and savory variation of cornbread muffins! They have a slight southwestern style to them and are a great summer side dish. (I know it’s January…I can dream, though.) I snagged the recipe from Ina Garten and adjusted for what was readily available in my pantry!
I actually like having these at breakfast with an egg white and salsa scramble. But I also served them with a pork roast and they were just as good. I bet it would make a nice topping to a chili with sour cream and chives.
Corn Pancakes Recipe by Baker’s Theory (inspired by Ina Garten)
Ingredients
14 oz can of sweet yellow corn
1 1/2 cups corn meal
1/2 flour
2 tsp sugar
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 3/4 cup buttermilk
2 eggs
4 oz mild green chiles
6 tbsp melted butter
2 tbsp chopped chives
1/2 cup shredded sharp cheddar
Oil, for frying
Serves: 22-24
Instructions
Combine all ingredients in a bowl and whisk until well blended.
Using a 1/4 cup measuring cup, distribute pancakes in a hot, oiled griddle.
Cook on each side for 2 minutes. Transfer to a plate lined with a paper towel. Serve immediately!