Recipe courtesy of Bridget Swinney

Savory Corn Griddle Cakes

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  • Total: 30 min
  • Prep: 10 min
  • Cook: 20 min
  • Yield: 4 servings
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3/4 cup unbleached flour

1/2 cup cornmeal

1 teaspoon baking soda

1/2 teaspoon salt

1 tablespoon sugar

1 egg, slightly beaten

1 1/4 cups buttermilk

1 tablespoon oil

3/4 cup frozen corn, thawed

1 red jalapeno chili pepper, seeds and membrane removed, finely chopped (optional) 

2 tablespoons cilantro, chopped (optional)

Vegetable cooking spray


  1. In a bowl combine cornmeal, baking soda, salt, and sugar. In another bowl whisk together egg, buttermilk, and oil. Stir into the flour mixture along with the corn, jalapeno, and cilantro. 
  2. Coat a griddle or heavy skillet with vegetable cooking spray and place over moderately high heat. Pour about 1/4 cup batter onto hot griddle, forming a 4 to 5-inch round. Turn cakes when bubbles form on the top and the bottoms are golden. Continue to cook on the second side until cooked through, another 3 or 4 minutes. Keep cakes covered in a warm oven on the lowest setting until ready to serve (u