Coconut And Corn Griddle Cakes Recipes

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COCONUT AND CORN GRIDDLE CAKES



Coconut and Corn Griddle Cakes image

Make and share this Coconut and Corn Griddle Cakes recipe from Food.com.

Provided by Mercy

Categories     Breakfast

Time 25m

Yield 8 pancakes

Number Of Ingredients 10

1 1/2 cups cornmeal
1/2 cup all-purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon sugar
1 egg, lightly beaten
3/4 cup milk
3/4 cup water
1 tablespoon melted butter
1 cup grated coconut

Steps:

  • Sift the dry ingredients together.
  • whisk the egg with the milk and water then add the dry ingredients.
  • Add the melted butter.
  • Stir in the coconut.
  • Prepare on a hot griddle as you would pancakes.
  • Serve with syrup, honey or sprinkle with powdered sugar.

Nutrition Facts : Calories 225.2, Fat 10.7, SaturatedFat 7.8, Cholesterol 33.5, Sodium 369.6, Carbohydrate 29.3, Fiber 3.6, Sugar 2.6, Protein 5

GRILLED CORN CAKES



Grilled Corn Cakes image

Provided by Robin Miller : Food Network

Categories     appetizer

Time 14m

Yield 4 to 6 servings

Number Of Ingredients 10

Cooking spray
1 1/4 cups all-purpose flour
1/3 cup sugar
3/4 cup stone ground yellow cornmeal
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
1 tablespoon honey
1/4 cup canola or vegetable oil
1 large egg or 2 large egg whites

Steps:

  • Coat a large griddle with cooking spray and preheat to medium-high.
  • In large bowl, combine flour, sugar, cornmeal, baking powder, and salt. Mix well with a fork and make a well in the center.
  • In small bowl, whisk together milk, honey, oil, and egg. Pour mixture into center of dry ingredients and mix until just blended.
  • Pour 1/4 cup batter onto griddle for each corn cake. Cook 2 minutes per side, until puffed up, golden brown and cooked through.

GRIDDLE CORN CAKES



Griddle Corn Cakes image

"This is a downsized version of a recipe that belonged to my husband's mother and has been in their family for 80 years," shares Myrna Gerson of Staten Island, New York. "My husband and I got married 30 years ago, and I've been making these griddle cakes ever since."

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 20m

Yield 2 servings.

Number Of Ingredients 8

3/4 cup all-purpose flour
2 tablespoons sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
1 egg
1 can (8-1/4 ounces) cream-style corn
3 tablespoons 2% milk
1/2 teaspoon vanilla extract

Steps:

  • In a small bowl, combine the flour, sugar, baking powder and salt. Combine the egg, corn, milk and vanilla; stir into dry ingredients just until moistened. , Drop batter by 1/4 cupfuls onto a hot nonstick griddle. Cook for 4-5 minutes on each side or until golden brown.

Nutrition Facts : Calories 359 calories, Fat 4g fat (1g saturated fat), Cholesterol 108mg cholesterol, Sodium 792mg sodium, Carbohydrate 72g carbohydrate (18g sugars, Fiber 3g fiber), Protein 11g protein.

CORN GRIDDLE CAKES



Corn Griddle Cakes image

This recipe is a cross between South American arepas and traditional pancakes. They make a great side with barbecued meats, or they can be served with butter and honey at breakfast. These cakes can be made ahead and reheated in a 400° oven. Source: Chef Adam Perry Lang

Provided by Brookelynne26

Categories     Breakfast

Time 25m

Yield 20 4 inch cakes, 10 serving(s)

Number Of Ingredients 17

1 cup buttermilk
1 cup heavy cream
1 cup canned creamed corn
2 large eggs
2 large egg yolks
5 tablespoons vegetable oil
2 cups stone-ground yellow cornmeal
1 cup all-purpose flour
1 tablespoon sugar
1 1/2 teaspoons kosher salt
1 teaspoon baking powder
1 teaspoon baking soda
3 scallions, thinly sliced
1 cup corn kernel, thawed if frozen
1 jalapeno, seeded and minced
2 tablespoons unsalted butter
softened butter and honey, for serving

Steps:

  • Preheat the oven to 325°. In a blender, combine the buttermilk, heavy cream, creamed corn, whole eggs, egg yolks and 2 tablespoons of the oil and puree.
  • In a large bowl, whisk the cornmeal with the flour, sugar, salt, baking powder and baking soda. Slowly stir in the wet ingredients and fold in the scallions, corn kernels and jalapeño. Do not overmix; there should be a few lumps.
  • Heat a large cast iron griddle or skillet. Add 1/2 tablespoon of the vegetable oil until shimmering. Spoon three 1/3 cup portions of the batter into the skillet and cook over moderately high heat until starting to brown around the edges, about 1 minute. Add 1 teaspoon of the butter to the skillet and cook until bubbles form on the surface of the cakes, about 2 minutes. Flip the cakes and cook until browned on the second side. Transfer them to a baking sheet and keep warm in the oven. Repeat with the remaining oil, batter and butter. Serve the corn cakes hot, with butter and honey.

Nutrition Facts : Calories 371.7, Fat 21.3, SaturatedFat 8.8, Cholesterol 124, Sodium 557.5, Carbohydrate 40.2, Fiber 3, Sugar 3.7, Protein 7.4

CORNMEAL GRIDDLE CAKES



Cornmeal Griddle Cakes image

Very simple to make and very filling. The cornmeal griddle cakes are great with just butter and maple syrup or you can try them with flavored syrup. Strawberry is very good with this recipe as well.

Provided by somocdl

Categories     100+ Everyday Cooking Recipes

Time 19m

Yield 5

Number Of Ingredients 9

1 ½ cups cornmeal
1 cup boiling water
1 cup all-purpose flour
3 tablespoons white sugar
2 tablespoons butter, melted
2 tablespoons baking powder
1 pinch salt
1 ½ cups milk
1 egg, beaten

Steps:

  • Pour cornmeal into a large bowl; cover with boiling water. Let stand until slightly softened, about 5 minutes. Stir in flour, sugar, melted butter, baking powder, and salt. Mix in milk and egg until batter is smooth.
  • Heat a lightly greased griddle over medium heat. Drop spoonfuls of batter onto the griddle and cook until edges are dry, 2 to 3 minutes. Flip and cook until browned on the other side, 2 to 3 minutes more. Repeat with remaining batter.

Nutrition Facts : Calories 347.1 calories, Carbohydrate 59.8 g, Cholesterol 55.3 mg, Fat 8.6 g, Fiber 3.4 g, Protein 9.3 g, SaturatedFat 4.4 g, Sodium 707.6 mg, Sugar 11.3 g

CORN GRIDDLE CAKES



Corn Griddle Cakes image

These delicious little cakes are so good with pretty much anything! They don't take much time to make and kids really like them too. Enjoy!

Provided by Nif_H

Categories     Corn

Time 25m

Yield 6 serving(s)

Number Of Ingredients 12

1/2 cup cornmeal
1/4 cup all-purpose flour
1 teaspoon chili powder
1/2 teaspoon baking powder
1/2 teaspoon salt
1 egg
1/2 cup milk
1 tablespoon butter, melted
1 tablespoon honey
2 cups frozen corn kernels, thawed
1 green onion, finely chopped
oil, as needed

Steps:

  • Whisk together cornmeal, flour, chili powder, baking powder and salt in a bowl.
  • In another bowl, whisk together egg, milk, butter and honey. Stir in corn niblets and green onion.
  • Stir egg mixture into cornmeal mixture.
  • Heat a large nonstick frying pan over medium heat. Lightly oil pan. Scoop portions of 2 tablespoons each, 3 at a time, into pan. Cook until golden, about 1 minutes per side. Repeat with remaining batter.

Nutrition Facts : Calories 214, Fat 4.8, SaturatedFat 2.1, Cholesterol 38.9, Sodium 278.7, Carbohydrate 40.8, Fiber 3.4, Sugar 3.1, Protein 6.6

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