Recipe by Jen
"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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1 (8.75 ounce) can
sweet corn, drained
shredded Cheddar cheese
Good recipe. Thank you for sharing it.
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!
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.
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.
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!
Too much corn meal made them a little too firm, would prefer more leavaning too.
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.
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?
* Percent Daily Values are based on a 2,000 calorie diet.
Cheddar Corn Pancakes
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 141
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