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
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.