Cowboy Corn Cakes
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Breakfast
Serves: 6
Ingredients
  • 4 eggs
  • 1 cup milk
  • 2 tablespoons butter, melted
  • 1 cup flour
  • ¼ cup corn meal
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ¼ teaspoon cayenne pepper (optional)
  • 3 cups fresh or frozen sweet corn kernels
  • 1 cup green chiles, chopped (see note)
  • Maple syrup
Instructions
  1. Beat the eggs and milk until blended; stir in butter. Combine the flour, corn meal, baking powder, salt, and cayenne and slowly stir into the wet ingredients. Fold in corn and green chiles.
  2. Using a ladle or an ice cream scoop, spoon the batter onto a greased griddle or a greased skillet over medium heat. Cook on the first side until bubbles appear on top, and then flip and finish cooking on the second side. Serve with maple syrup.
Notes
The heat of green chiles can vary greatly, as can individual tolerance for heat. If your chiles are medium or hot, or if you prefer a milder corn cake, omit the cayenne.
Recipe by Cooking With Michele® at https://cookingwithmichele.com/2013/04/cowboy-corn-cakes-from-tasting-colorado-cookbook/