Breakfast Corn Cakes

Cornbread meets pancakes! Bringing the best of both worlds!

Ingredients 

• 1 cup Cornmeal
• 3/4 cup Flour
• 1/4 cup Brown Sugar
• 1 teaspoon Baking Soda
• 1 teaspoon Baking Powder
• 1/4 teaspoon Salt
• 1/3 cup Corn Kernels
• 1 cup Milk
• 2 Eggs
• 2 Tablespoons Canola Oil
• 1 Tablespoon Vinegar
• 1 teaspoon Vanilla 

Directions

1. Stir dry ingredients and corn kernels together in a large mixing bowl. 
2. Stir wet ingredients together in a separate container. 
3. Mix together wet and dry ingredients, make sure not to over mix. It’s alright if the batter seems slightly  lumpy. 
4. Butter pan or griddle. Place over medium heat. 
5. Drop batter with a serving spoon onto hot griddle or pan. 
6. Flip when golden on one side. Leave on heat until both sides are golden and cooked through. 
7. Top with honey for an enjoyable experience!
8. Makes 12 corn cakes (about 5 inches in diameter). 

Nutrition

Servings: 1 Corn Cakes

Calories: 123

Fat: 4

Carbs: 18.9

Fiber: 1.1

Protein: 3.4