Friday, May 29, 2015

Banana Corn Cakes

Everyone loves pancakes. But some of you may have never heard of their Southern cousin, the corn cake. With a slightly heavier texture and a more savory taste, they are generally served alongside meals instead of with syrup for breakfast. I renovated an old classic corn cake recipe so I could serve these for the morning rush.


1 8.5oz box Jiffy corn muffin mix
1 egg
2 tbsp. melted butter
3/4 cup milk
2 small bananas, peeled and mashed

Preheat pancake griddle or pan. Place bananas in a large bowl and mash them. Add all remaining ingredients and stir until combined. Batter will be a little lumpy. Spoon onto griddle and flip corn cake when bubbles appear and edges are set. Makes 10-12 cakes.

Grab a fork and your favorite honey or syrup, pile them up, and dig in! These cakes can also be made ahead of time and individually frozen on a cookie sheet placed in the freezer. When frozen, just place in a freezer bag and pull out and reheat as you would your favorite frozen convenience pancake.

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