Coconut And Corn Griddle Cakes


i found this little gem in a 1978 cookbook called

Time: 25 minutes


  • 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

coconut and corn griddle cakes image

Number Of Ingredients: 10


  1. cornmeal
  2. all-purpose flour
  3. baking powder
  4. salt
  5. sugar
  6. egg
  7. milk
  8. water
  9. butter
  10. coconut


Make and share this Coconut and Corn Griddle Cakes recipe from

Recipe From

Provided by Mercy

Time 25m

Yield 8 pancakes


  • 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.

Coconut and Corn Griddle Cakes image

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


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

Recipe From

Provided by Brookelynne26

Time 25m

Yield 20 4 inch cakes, 10 serving(s)


  • 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.

Corn Griddle Cakes image

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


Recipe From

Provided by Food Network

Time 30m

Yield 4 servings


  • In a bowl combine cornmeal, baking soda, salt, and sugar. In another bowl whisk together egg, buttermilk, and oil. Stir into the flour mixture along with the corn, jalapeno, and cilantro.
  • Coat a griddle or heavy skillet with vegetable cooking spray and place over moderately high heat. Pour about 1/4 cup batter onto hot griddle, forming a 4 to 5-inch round. Turn cakes when bubbles form on the top and the bottoms are golden. Continue to cook on the second side until cooked through, another 3 or 4 minutes. Keep cakes covered in a warm oven on the lowest setting until ready to serve (u

Savory Corn Griddle Cakes image

Number Of Ingredients: 12


  • 3/4 cup unbleached flour
  • 1/2 cup cornmeal
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon sugar
  • 1 egg, slightly beaten
  • 1 1/4 cups buttermilk
  • 1 tablespoon oil
  • 3/4 cup frozen corn, thawed
  • 1 red jalapeno chili pepper, seeds and membrane removed, finely chopped (optional)
  • 2 tablespoons cilantro, chopped (optional)
  • Vegetable cooking spray


"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."

Recipe From

Provided by Taste of Home

Time 20m

Yield 2 servings.


  • 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.

Griddle Corn Cakes image

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


A popular snack in Columbia, Venezuela, Panama and many other Hispanic countries. Serve with toppings such as cheese, salsa, cream cheese, and butter. I choose to melt cheese on mine during the cooking process, which makes them extra yummy!

Recipe From

Provided by Jennifer M

Time 16m

Yield 8


  • Combine water, cornmeal, and salt in a bowl. Mix together and let sit until water is absorbed, about 5 minutes. Form dough into patties about 5 inches across and 1/2-inch thick.
  • Coat a griddle with butter. Cook patties, one at a time, over medium-high heat until lightly browned, about 3 minutes per side.

Arepas (Corn Griddle Cakes) image

Number Of Ingredients: 4


  • 2 cups warm water
  • 2 cups pre-cooked cornmeal
  • 1 teaspoon salt
  • 1 tablespoon butter, or as needed


Sweet tender corn is one of summer's great joys, and adding fresh kernels turns these cornmeal griddlecakes into something quite special. Stirring a bit of chopped jalapeño and chives into the batter improves them all the more. A zippy salsa of chopped summer peppers and tomatoes makes a fine topping. Serve a colorful plateful of them as is, hot off the griddle, or to accompany grilled pork chops. For the best texture and rise, prep the wet and dry ingredients for the batter in advance, but wait to combine them until just before cooking.

Recipe From

Provided by David Tanis

Time 1h

Yield About 2 dozen 3-inch griddle cakes, 6 to 8 servings


Fresh Corn Griddle Cakes With Spicy Salsa image

Number Of Ingredients: 20


  • 1 1/2 cups cornmeal
  • 1/2 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 2 teaspoons sugar
  • 1 1/2 cups buttermilk
  • 2 eggs, lightly beaten
  • 6 tablespoons melted butter or vegetable oil, plus more for greasing griddle
  • 3 cups freshly shucked corn kernels, from about 4 ears
  • 1 small jalapeño chile, finely chopped, or to taste
  • 3 tablespoons finely sliced chives or scallions
  • 1 1/2 cups red onion, finely diced
  • 1 1/2 cups bell peppers, finely diced, preferably a mix of colors
  • 1 1/2 cups firm-ripe tomatoes, finely diced, preferably a mix of colors
  • 1 teaspoon kosher salt
  • 1 small jalapeño chile, finely chopped, or to taste
  • Juice of 2 limes, more to taste
  • 1 cup loosely packed cilantro leaves, for garnish
  • 1 cup crumbled queso fresco, for garnish (may substitute mild feta)


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.

Recipe From

Provided by somocdl

Time 19m

Yield 5


  • 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.

Cornmeal Griddle Cakes image

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

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