Cheddar Corn Pancakes Recipe -
Cheddar Corn Pancakes Recipe

Cheddar Corn Pancakes

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"This recipe is from an old family recipe book. I'm sharing it to ensure that it lives on and on. And also, so that others can enjoy it. The original recipe called for fresh corn, but good fresh corn is not always readily available, so I modified it to use canned corn."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings


  1. Melt butter in a large nonstick skillet and set aside to cool slightly.
  2. In a medium mixing bowl, beat the eggs. Beat in the milk. Add the cornmeal, flour, sugar, baking powder and salt. Mix until just combined. Add corn, cheese and melted butter from skillet and mix just until combined.
  3. Heat the same skillet over medium heat until hot. Drop batter by 1/4 cupfuls onto the hot skillet and cook until golden brown, about 2 minutes per side. Repeat with the remaining batter. Serve hot with syrup.
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Reviews More Reviews

Most Helpful Positive Review
Aug 29, 2002

Good recipe. Thank you for sharing it.

Most Helpful Critical Review
Apr 12, 2008

I tried out this recipe last week, and found the results to be mediocre. SO, I tried it again this weekend with some changes. I raided a PACKET OF POWDERED CHEESE from a mac n'cheese box and stirred it into 1/4 cup SOUR CREAM and stirred that into the batter. Also, I added 1/2 cup more shredded CHEDDAR CHEESE and the pancakes were superb!

Apr 20, 2007

I tried these last night, but with the following changes: I had a leftover zucchini so I grated it and tossed it into the batter, I had a 12oz can of corn so I drained it and used the whole thing, I used olive oil instead of butter, and I grated and extra half a cup of cheese and topped the cooked pancakes with it. We're vegetraians, so it was our dinner main dish. I served this with spicy black bean salsa and sour cream. My fiance really loved them. I'd say they are worth a try, but perhaps as a southwest/mexican type dish - not a sweet breakfast one.

Jul 31, 2009

Added extra cheese cut in small chunks(used a lite variety). Added more corn, a 1/2 can of creamed corn, some chopped cauliflower (about 3/4 cup), and 2 Tbsps mild jalepeno peppers, chopped. Added little more flour and baking powder and fried this like fritters, and.... oh my - they turned out delicious! Try them spread with a little hot pepper jelly.

Feb 23, 2009

These were good, but we found that they could use more cheese. We flipped the pancake, then sprinkled on extra cheese. That made them better!

Jun 23, 2007

Too much corn meal made them a little too firm, would prefer more leavaning too.

Aug 30, 2010

This is a great recipe. I substituted whole wheat flour for white and used havarti cheese. YUMMY I froze some and they held up fine.

Jun 23, 2010

These were good, I'd call them corn cakes instead of pancakes and I was told by the dad I made them for today that they were dry. He had never heard of making them with cornmeal so may be a little less cornmeal?


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  • Calories
  • 397 kcal
  • 20%
  • Carbohydrates
  • 53.2 g
  • 17%
  • Cholesterol
  • 127 mg
  • 42%
  • Fat
  • 15.6 g
  • 24%
  • Fiber
  • 3.8 g
  • 15%
  • Protein
  • 13.9 g
  • 28%
  • Sodium
  • 910 mg
  • 36%

* Percent Daily Values are based on a 2,000 calorie diet.

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