Spicy Corn Cakes
Spicy Corn Cakes are a great side dish to any Southern meal, but would also make a yummy "base" for a lazy Sunday breakfast, served with a fried egg on top. Comfort food classic, served up many-a-ways. These versatile cakes keep well in the fridge or freezer, so make a big batch and serve them up when the mood strikes ;) With this recipe, you can play with the amount of moisture you add with the milk, depending on your personal tastes; also, feel free to add shredded cheese right to the batter if you want a richer flavor! Get inspired by this really simple recipe as a base and play around with add-ins and spices to match your main course.
TIP: I re-heated mine in the oven the first time, and it made them too dry, so the second time around, I "poached" them with a splash of water in a covered pan to re-heat and re-hydrate and they were much better!
Spicy Corn Cakes
- 3 cups pancake mix
- 4 eggs, beaten
- 1/2 cup green onions, chopped
- 1 398 ML can of corn, drained
- 1/2 tsp baking powder
- 1/4 tsp garlic powder
- 1/4 tsp chili powder
- 2 tbsp maple syrup
- 1/2 cup milk
In a large mixing bowl, combine pancake mix, beaten eggs and chopped green onions. Add in baking powder, garlic powder, chili powder, milk and syrup. Stir with a fork until fully smooth; this should form a fairly thick and stiff paste. Drain and rinse 1 can of corn, and stir into batter until fully combined.
Heat a large sauce pan to medium temperature, and spray generously with cooking spray. Place about 3 tbsp dollops of batter well spaced into the pan, cover with lid and cook for about 4 minutes. Once browned, flip and repeat until crispy and cooked through. Repeat until all batter is used.
Serve hot with shredded cheddar cheese and maple syrup drizzle on top.