Cheddar Corn Pancakes

Cheddar Corn Pancakes

18

"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

servings 397 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 397 kcal
  • 20%
  • Fat:
  • 15.6 g
  • 24%
  • Carbs:
  • 53.2g
  • 17%
  • Protein:
  • 13.9 g
  • 28%
  • Cholesterol:
  • 127 mg
  • 42%
  • Sodium:
  • 910 mg
  • 36%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

18
  1. 22 Ratings

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Most helpful positive review

Good recipe. Thank you for sharing it.

Most helpful critical review

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 sti...

Good recipe. Thank you for sharing it.

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 thin...

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. Add...

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 sti...

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 litt...

I tried this and added a few things to change it up a little with leftovers. I added some cream corn with the liquids and some left over chicken I had. served it with sour cream and salsa it wa...