A year ago, if someone told me that I would one day make corn cakes, I would have thought they were crazy. I've never been a big fan of any kind of cornbread, excluding the cornbread muffins from Cracker Barrel (and this fantastic sweet corn bread recipe I found at Startsampling).And yet, here I am, making corn cakes, of all things! Since I'm able to take a little time to make a homemade breakfast at least one day each weekend, I've been trying out new recipes that I've come across. This recipe came from Five J's. and is VERY simple and easy to make. The kids and I really enjoyed it. Hubs wasn't feeling so well, so he opted out of eating anything except the eggs I made him.
Corn Cakes
Ingredients:
1 egg2 Tbsp melted butter
3/4 cup milk
1 box (8oz) Jiffy corn muffin mix
Directions:
Mix all ingredients together in a medium-size bowl. You can easily double the recipe, just make sure to use a larger bowl! haha
Cook pancakes on a greased griddle. I just used some nonstick cooking spray to lube my griddle.
Cook up like regular pancakes. When edges of corn cakes are bubbly & dry, flip over using a spatula. Corn cakes should be nice & golden.
Serve with butter and honey, or stick to a traditional pancake topping and use syrup. :)
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These sound yummy! The weekends are when I can actually make breakfast for the kids, too, so I'm going to have to try this one out :)
ReplyDeleteLet me know how you & the kids like them, Melissa. :)
ReplyDelete