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Maple Corn Cakes

Maple Corn Cakes

"These meaty corn cakes are made up ahead of time, so all you have to do is fry in the skillet to serve."
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1 h 30 m servings 350 cals
Serving size has been adjusted!
Original recipe yields 8 servings


  • Calories:
  • 350 kcal
  • 18%
  • Fat:
  • 17.7 g
  • 27%
  • Carbs:
  • 37.2g
  • 12%
  • Protein:
  • 12.6 g
  • 25%
  • Cholesterol:
  • 111 mg
  • 37%
  • Sodium:
  • 863 mg
  • 35%

Based on a 2,000 calorie diet

See full nutrition

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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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 F. In medium skillet over medium heat, crumble and cook sausage until browned. Drain on paper towels. In large mixing bowl, combine sausage, corn muffin mix, eggs, corn, baking mix and milk. Pour into a greased 6x9x3-inch loaf pan and cover with foil. Bake for 45 minutes. Remove foil and bake for another 30 to 35 minutes or until browned. Cool 15 minutes and remove from pan. Cover with plastic wrap and refrigerate 1 hour or overnight.
  2. Slice loaf into 8 slices. In large non-stick skillet over medium heat, add 2 Tbsp. oil. Fry corn cakes until golden brown on each side, about 4 to 6 minutes. Serve with syrup and butter.

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