Corn muffin mix is a pantry staple. You may not know exactly how you're gonna use it, but it doesn't take up much space and always seems to come in handy, like in this johnnycakes recipe. Grate some fresh corn into the batter to make some incredibly tasty, easy pancakes.

Source: EatingWell Magazine, June 2020


Recipe Summary

10 mins
20 mins


Ingredient Checklist


Instructions Checklist
  • Preheat a gas grill to medium-high, build a fire in a charcoal grill or build a campfire and let it burn down to medium-high heat (about 450 degrees F). (This recipe was developed for outdoor cooking but, alternatively, you can put your skillet over medium-high heat on the stovetop in Step 3.)

  • Whisk muffin mix, milk and egg in a large bowl. Using the large holes of a box grater, grate corn kernels into the batter. Stir to combine.

  • Heat a large cast-iron skillet on the grill (or over medium-high heat on the stovetop) for 2 minutes. Add 1 tablespoon oil to the pan. Using about 1/4 cup for each pancake, scoop the batter into the pan, cooking 2 cakes per batch. Cook until the cakes are brown, 1 to 3 minutes per side. Repeat with the remaining batter, adding 1 tablespoon of the remaining oil after the second batch. Serve hot with butter, maple syrup and flaky salt, if desired.

Nutrition Facts

2 cakes
336 calories; protein 7.9g; carbohydrates 53.2g; dietary fiber 1g; sugars 13.9g; fat 10.7g; saturated fat 6.4g; cholesterol 48mg; vitamin a iu 222.6IU; vitamin c 3.5mg; folate 28.8mcg; calcium 46.2mg; iron 1.8mg; magnesium 23.7mg; potassium 264.7mg; sodium 422.9mg; added sugar 10g.