Crispy Corn Cake
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Crispy Corn Cake

Crispy Corn Cake

Adding cornmeal to pancake batter adds a touch of sweetness, and peppers, onions and garlic make the savory pancake absolutely irresistible.

Servings: 104 servings (1 serving = 1 corn cake)
Corn Cake Batter
INGREDIENT
WEIGHT
MEASURE
Water, cool approx. 72°F
5 lb
10 cups
Gold Medal™ Complete Buttermilk Pancake Mix (11827)
5 lb
1 box
Yellow cornmeal
1 lb 4.00 oz
3 1/3 cups
Red bell pepper, fresh, small dice
1 lb
3 cups
Jalapeño peppers, fresh, minced
5 oz
1 cup
Onions, minced
8 oz
1 1/2 cups
Garlic, fresh, chopped
1.50 oz
2 Tbsp
Black pepper, coarsely ground
2 1/2 tsp
Cayenne pepper, ground
1 1/4 tsp
Grilling
INGREDIENT
WEIGHT
MEASURE
Oil for frying
1 lb 4.00 oz
2 1/2 cups
  1. Add water, pancake mix and corn meal to mixing bowl; whisk until blended and fold in remaining ingredients.
  2. Deposit #20 scoop of batter onto a greased, preheated large skillet on medium-high heat (skillet should have enough oil to create a thin layer on the bottom of the pan).
  3. Grill approx. 1 minute per side or until golden brown; keep warm (cook in batches, adding more oil as necessary).

  • Tip: Top each cake with favorites like barbecued chicken (4 oz) or a poached egg with a Southwestern hollandaise sauce.
View Recipe Instructions

Nutrition Information

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Serving Size:
1 corn cake
Calories
150
Calories from Fat
60
% Daily Value
Total Fat
7g
11%
Saturated Fat
1 1/2g
7%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
220mg
9%
Total Carbohydrate
20g
7%
Dietary Fiber
1g
4%
Sugars
3g
Protein
2g
Vitamin A
4%
4%
Vitamin C
6%
6%
Calcium
2%
2%
Iron
6%
6%
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet. Nutrition values are calculated using the weights of ingredients.

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