Griddled Corn Cakes {With Buttermilk}

Is there anything Griddled Corn Cakes can't do? Serve these sweet with butter and honey or savoury with the kids favorite toppings!

Griddled Corn Cakes

Griddled Corn Cakes are one of those things you've got to try to appreciate their simple deliciousness, they way they just work, are so easy and seem to go with everything. These are a cross between a bread and a pancake, they look more pancake-y but feel cornbread bread-y also.

We have these a lot for breakfast although really they're just as good for a lunch or dinner with a savoury topping, whatever you prefer.

They take so little time to put together and cook in a flash on the cooker top.

You end up with a pile of Griddled Corn Cakes that you can either add some butter and Maple syrup (or honey) to the top of or a savoury topping, and you've got yourself a Real food easy peasy meal. They're filling. And filling's good in my book!

The thicker the corn cake, the fluffier the inside and more 'bread-y' they'll be. I don't use a food processor to blend these, a simple bowel and whisk does the job just fine, and you can get a lovely smooth corn mixture this way without having to clean the processor afterwards. Yay!

*If you want to you can use your electric beaters, it makes the job a bit easier!

More Clean Eating Recipes

• Quick Clean eating charred corn
• Salmon patties for kids
• Kids breakfast sausage patties
• Easy chickpea patties
• Amazing tuna carrot patties
• Flourless cauliflower patties

Grab the FREE 7 Day Clean Eating Challenge Pack & Take The Kids Diet From Zero To HERO!

Soft Fluffy Corn Cakes

I use buttermilk in this recipe, it keeps the griddle cakes light and fluffy on the inside and a little crisp on the outside. You can make these as either slightly thinner corn cakes by spreading the batter around the pan in a 'bigger' cake when you pour your batter on the pan, or have them thicker.

If you want to have them a bit thicker, simply turn the heat low a touch so they don't burn and give them an extra minute or so on each side to cook.

The thicker the corn cake, the fluffier the inside and more 'bread-y' they'll be.

Ingredients

These Griddles Corn Cakes use pantry store ingredients minus the buttermilk which you may have to pick up from the store when you go.

Buttermilk

Buttermilk is SO good to cook with. It's pretty easy to find but if you're struggling to find it you can use half the given quantity of plain yogurt and make up the rest of the quantity in milk so you end up with the same over all quantity of ingredient.

Polenta

Polenta gives these a just right grittiness that's kid friendly.

Both grits and polenta fall under the heading of Cornmeal which is essentially a flour that's a little courser than usual, being made from...wait for it...dried corn!

Although Polenta contains very little protein, vitamin and minerals, it's a good source of carbohydrates, and if you can find it (I rarely can) then wholemeal Corn, packaged as Whole Corn on the label, you can up the fiber your corn cakes will have.

Plus...yellow cornmeal gives you a lovely golden color when you cook it!

Flour

I think it's the flour that gives these Corn Cakes the kid-friendliness appeal they have.

You could use all Polenta and you'd end up with a grittier corn cake some of the kids aren't all that keen on, so to keep these good for everyone I have a half and half type thing going on to lessen the gritty effect!

The flour I used to make these was a white Buckwheat flour and it worked a treat.

If your kids love grits and that texture feel free to try making these with all Polenta.

Egg

I like to use eggs that have a really deep yellow golden colored yolk. This is just preference and you can of course use whatever eggs you wish for the same result. There's just something extremely satisfying about that golden yellow color. This may just be me :)

Bicarbonate Of Soda

Bicarbonate of said is a leavening agent and helps the Corn Cakes rise slightly. When combined in a recipe like this, the acidic nature of the buttermilk causes the BiCarb to react and produce little bubbles when it's heated, hence why the Cakes rise.

What To Eat With Griddles Corn Cakes

The question's not what can you eat with these, it's what can't you eat with them! These versatile little beauties are served warm and so while they make an awesome breakfast, I think they're underrated as a quick and easy lighter than usual meal.

If we're having them for breakfast we might have:

• Butter and Maple syrup, perhaps with some crème fraîche
• Fresh berries, let the juices flow into the cakes for added yumminess
• Fried crispy slices bacon and Maple syrup (see the theme here?!)
• Crispy bacon and a poached egg on each corn cake topped with some fresh chives or green onion
• Sliced avocado or Avocado cream

And if you're having these for a meal later in the day you could top them with:

• Any of the breakfast toppings!
• Chili Con Carne and some sour cream and a little cheese
• Leftover Spicy white bean stew on these corn cakes makes an awesome next day lunch!
• Add a spoonful of this Chicken Fajita rice to the top of a corn cake for a quick meal
• Try chopping up some fresh tomatoes and mixing them with some sweet corn kernels to make a salsa as a topping

How To Make Griddled Corn Cakes

Ingredients

• 1 Cup Buttermilk
• 1 Cup Flour I used Buckwheat flour all purpose flour
• ¾ Cup Polenta
• ¼ Cup Butter Salted, melted
• 1 Egg
• 2 tbsp Maple syrup 100% Pure
• 1 tbsp Butter For cooking your Corn cakes
• 1 tsp Baking powder
• ½ tsp Bicarbonate of Soda
• 1 Pinch Salt Sea salt, not table salt

Instructions

• In a large bowl stir all your dry ingredients together: Flour, Polenta, Baking powder, Bi Carb and salt
• Combine and then make a well in the middle. Add the egg and then whisk it in
• Add the buttermilk to the mixture and combine
• Add the melted butter to the buttermilk mixture and combine well so you have a smooth-ish pancake batter looking mixture
• Heat a little of the Olive oil in a large pan or large skillet and heat on a high heat until the pan's really hot, and then turn it to a medium heat
• Using a tablespoon, add the batter into the pan, I cook about 3-4 corn cakes depending on their size, at one time
• Once you start to see little bubbles appear on the surface, use a rubber spatula to gently flip the corn cakes over and cook on the other side
• Repeat until you've used all your batter, serving the corn cakes as they're cooked or making a stack and keeping them on a plate in a warm oven
• Serve with butter and Maple syrup or savoury toppings

Griddled Corn Cakes Recipe