For savory breakfast lovers, these griddlecakes fit the bill. Serve them alongside jalapeño chicken sausages.

EatingWell Test Kitchen
Source: EatingWell Magazine, July/August 1997


Recipe Summary

35 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 200 degrees F.

  • Whisk egg, buttermilk, 2 teaspoons oil, salt and pepper in a bowl. Stir in corn, scallions, cheese and jalapeno.

  • Whisk cornmeal, flour, baking powder and baking soda in another bowl; stir into wet ingredients.

  • Brush remaining 1 teaspoon oil evenly over a large nonstick skillet; heat over medium heat. Use about 3 tablespoons of batter for each griddlecake. Working in batches, spoon batter into hot skillet and spread into 3-inch rounds. Cook until lightly browned on the bottom and set around the edges, about 2 minutes. Turn the cakes with a spatula and cook until lightly browned on the other side, 1 to 2 minutes more.

  • Transfer griddlecakes to an ovenproof platter, cover loosely with foil and keep warm in the oven until all of the batter is cooked. Serve hot with salsa and sour cream.

Nutrition Facts

267 calories; protein 9.9g 20% DV; carbohydrates 36g 12% DV; exchange other carbs 2.5; dietary fiber 3.2g 13% DV; sugars 7.5g; fat 9.8g 15% DV; saturated fat 3.9g 20% DV; cholesterol 48.9mg 16% DV; vitamin a iu 583.8IU 12% DV; vitamin c 12mg 20% DV; folate 49.2mcg 12% DV; calcium 209.1mg 21% DV; iron 1.8mg 10% DV; magnesium 43mg 15% DV; potassium 404.6mg 11% DV; sodium 886.8mg 36% DV; thiamin 0.3mg 26% DV.

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