Maple Corn Cakes

"From a community cookbook"
 
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Ready In:
1hr
Ingredients:
12
Serves:
6-8
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ingredients

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directions

  • Combine the cornmeal and water in a small saucepan and cook, stirring over medium heat, until thick and porridge-like, about 3 minutes.
  • Then add in the butter and stir until smooth.
  • Set mixture aside to cool slightly.
  • In a bowl, combine the flour, salt, baking powder, and baking soda; mix well.
  • Stir the eggs, milk, sour cream, and maple syrup into the cooled cornmeal mixture; then gently fold in the flour mixture and the corn; stir thoroughly.
  • Lightly grease a griddle and place it over medium heat; drop the batter by tablespoons onto the hot griddle and cook until the edges of the pancakes are dry, the tops are bubbling, and the undersides are golden, 1 minutes; turn and cook 1 minute on the other side.
  • Serve immediately.

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