Corn Cakes

Corn Cakes Recipe

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Darla Schoenwald


My youngest son loves to wake up on a Saturday or Sunday morning to the smells of sausage and corn cakes in the air. He would rather have these cakes over the traditional ones that everyone fancies. Try these with butter peacan syrup, it might be your new favorite breakfast.


★★★★★ 1 vote

15 Min
15 Min


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  • 3/4 c
  • 1/3 c
  • 2 tsp
    baking powder
  • 1 tsp
    baking soda
  • 2 Tbsp
  • 1/4 tsp
  • 2
  • 1 c
    whole milk but 2% can be used
  • 1/2 tsp

How to Make Corn Cakes


  1. Mix flour, cornmeal, baking powder, baking soda, sugar, salt until combined. Beat eggs, milk, and vanilla. Add to the dry ingrediants just until barely combined. Let stand 10 minutes.
  2. I think the cakes are even better if the batter can sit overnight in a pitcher refrigerator to make sure that the cornmeal has time to blossum. Sometimes the cakes can get grainy depending on the brand of cornmeal you use.

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About Corn Cakes

Course/Dish: Other Breakfast, Flatbreads

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