Corn Griddlecakes

Very tasty and textured, Corn Griddlecakes can be made as spicy as you like by adjusting the amount of jalapenos added.

2 eggs
1 ½ cup buttermilk
4 tablespoons oil
1 ½ teaspoons sea salt
¼ teaspoon pepper
2 cups fresh corn kernels, cut off of husk, or frozen if fresh is not available
½ bunch green onions, sliced thin
¾ cup sharp cheddar cheese, shredded
1 tablespoon jalapenos, fresh, minced including seeds and pith
1 ½ cups cornmeal
2 tablespoons flour of choice
1 teaspoon baking powder
½ teaspoon baking soda

½ cup bottled salsa
6 tablespoons sour cream

  • Whisk eggs, buttermilk, salt and pepper. Stir in corn, scallions, cheese and jalapenos.
  • In another bowl, whisk cornmeal, flour, baking soda and powder. Whisk into wet ingredients.
  • Heat oil in frying pan on medium low. Warning: don’t heat too high as the corn can make the oil spit.
  • Scoop out batter in two tablespoon portions. Tap on top of batter to lightly flatten out. Cook until slightly browned and set around edges (about 2-3 minutes). Turn and lightly brown other side (about 1-2 minutes).
  • Transfer to plate with paper towels to absorb excess oil.
  • Serve hot with salsa and sour cream or with maple syrup. Also delicious plain.

Yield: 17 pancakes
Total cooking time: 30 minutes


Angela K.
Angela K2 years ago

Thanks for sharing

Elena T.
Elena P3 years ago

Thank you :)

Vicky P.
Vicky P3 years ago


Janis K.
Janis K3 years ago

Thanks for sharing.

Alexandra G.
Alexandra G3 years ago


Val M.
Val M3 years ago


Donna Hamilton
Donna Hamilton3 years ago

Thanks for the recipe.

Joy S.
Joy s3 years ago

We have corncakes quite often but mostly make plain ones to eat as bread with vegetables, pinto beans, etc, These sound very good with the additions tho.

Joy Mcronald
Joy M3 years ago

I don't like corn, but these sound yummy!