Rating: 4 stars
24 Ratings
  • 5 star values: 11
  • 4 star values: 9
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 1

This recipe is from an old family recipe book. I'm sharing it to ensure that it lives on and on. And also, so that others can enjoy it. The original recipe called for fresh corn, but good fresh corn is not always readily available, so I modified it to use canned corn.

Recipe Summary

Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Melt butter in a large nonstick skillet and set aside to cool slightly.

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  • In a medium mixing bowl, beat the eggs. Beat in the milk. Add the cornmeal, flour, sugar, baking powder and salt. Mix until just combined. Add corn, cheese and melted butter from skillet and mix just until combined.

  • Heat the same skillet over medium heat until hot. Drop batter by 1/4 cupfuls onto the hot skillet and cook until golden brown, about 2 minutes per side. Repeat with the remaining batter. Serve hot with syrup.

Nutrition Facts

397 calories; protein 13.9g; carbohydrates 53.2g; fat 15.6g; cholesterol 126.8mg; sodium 910.4mg. Full Nutrition
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