Leftover Grilled Corn Pancakes Recipes

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17 WAYS TO USE LEFTOVER CORNBREAD



17 Ways to Use Leftover Cornbread image

These leftover cornbread recipes will bring new life to your day-old cornbread. From French toast to pudding to crab cakes, cornbread is just as good the second time around!

Provided by insanelygood

Categories     Recipe Roundup

Number Of Ingredients 17

Cornbread Pudding
Cowboy Cornbread Casserole
Cornbread Dressing Fritters
Heirloom Tomato and Cornbread Panzanella
Cornbread Croutons
Cornbread Buttermilk Soup
Cornbread Crab Cakes
Cornbread Strata with Jalapenos and Cheddar
Cornbread French Toast
Cornbread With Scrambled Eggs and Sausage
Layered Cornbread Breakfast Casserole
Cornbread Salad
Cornbread Sausage Quiche
Cornbread Chicken Bake
Cornbread Pudding With Bacon
Mexican Sausage Cornbread Strata
Fried Cornbread and Eggs

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a cornbread dish in 30 minutes or less!

Nutrition Facts :

CORN FRITTER PATTIES



Corn Fritter Patties image

These five-ingredient fritters are a thrifty way to enjoy a southern staple without having to leave home. -Megan Hamilton, Pineville, Missouri

Provided by Taste of Home

Time 30m

Yield 4 servings.

Number Of Ingredients 5

1 cup pancake mix
1 large egg, lightly beaten
1/4 cup plus 2 tablespoons 2% milk
1 can (7 ounces) whole kernel corn, drained
Canola oil

Steps:

  • In a small bowl, combine the pancake mix, egg and milk just until moistened. Stir in the corn. , In a cast-iron or electric skillet, heat 1/4 in. oil to 375°. Drop batter by 1/4 cupfuls into oil; press lightly to flatten. Cook until golden brown, about 2 minutes on each side.

Nutrition Facts : Calories 228 calories, Fat 11g fat (1g saturated fat), Cholesterol 48mg cholesterol, Sodium 590mg sodium, Carbohydrate 26g carbohydrate (5g sugars, Fiber 3g fiber), Protein 6g protein.

LEFTOVER GRILLED CORN PANCAKES



Leftover Grilled Corn Pancakes image

(All measurements approximate)

Provided by Mark Bittman

Categories     quick, side dish

Time 30m

Yield Enough for 4 to 6 people

Number Of Ingredients 11

1/2 cup cornmeal
1/2 cup flour
Salt and freshly ground black pepper
4 cups corn kernels
1 minced fresh chile (jalapeno, Thai, serrano, or jabanero), or to taste
1/2 cup cilantro leaves
1/2 cup basil leaves
1 teaspoon or more garlic
The juice of a lime
1 egg
Neutral oil, like grape seed or corn, as needed

Steps:

  • Combine, in a big bowl, the cornmeal, flour, salt, and pepper.
  • Throw half the corn into a food processor, with the chile, cilantro, basil, garlic, lime juice, and egg. (You can reserve and hand-chop some of the herbs if you want prettier, green-flecked pancakes. I'm too lazy.) More-or less puree; it need not be perfectly smooth, but you want to release some of the starch from those kernels.
  • Stir the pureed mixture and remaining corn into the dry mixture. Heat about 1/4-inch of oil in a skillet and make big pancakes, turning carefully, once. Serve hot, with - if you like - lime wedges and minced chiles.

Nutrition Facts : @context http, Calories 246, UnsaturatedFat 3 grams, Carbohydrate 45 grams, Fat 4 grams, Fiber 4 grams, Protein 7 grams, SaturatedFat 1 gram, Sodium 348 milligrams, Sugar 4 grams, TransFat 0 grams

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