Corn Cake Recipe
Corncakes are sweet corn cakes made with a flour batter. Prepared with added egg and margerine for moisture along with chicken broth, the corn cakes are sweetened and griddle cooked till done. Served with maple syrup the corncakes may be served as breakfast.
Ingredients
1 1/3 cups all-purpose flour
3 tablespoons sugar
1 tablespoon Baking Powder
1 cup Chicken Broth
1 egg, slightly beaten
1/4 cup Margarine, melted
1 (8 3/4-ounce) can whole kernel sweet corn, drained
Maple syrup
Directions
In medium bowl, combine flour, sugar and baking powder.
Add chicken broth, egg and margarine, stirring just until blended.
Stir in corn.
Using 1/4 cup batter for each pancake, cook on greased griddle or skillet, over medium heat, turning to brown on both sides.
Add chicken broth, egg and margarine, stirring just until blended.
Stir in corn.
Using 1/4 cup batter for each pancake, cook on greased griddle or skillet, over medium heat, turning to brown on both sides.
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