Cheddar Cornbread Pancakes


  • Prep Time15 mins
  • Total Time40 mins
  • Makes4 servings
Cheddar Cornbread Pancakes

Photo: Roberto Caruso

Smoked salmon isn’t for everyone. Instead, top your pancakes with a dollop of sour cream, crumbled bacon and cooked corn.


  • 3/4 cup cornmeal

  • 3/4 cup all-purpose flour

  • 1 tsp baking powder

  • 1 egg

  • 1/2 cup milk

  • 1 tbsp butter, melted

  • 1 398-mL can creamed corn

  • 1 1/2 cup finely diced cheddar

  • sour cream, (optional)

  • smoked salmon, (optional)

  • chives, (optional)


  • Whisk cornmeal with flour and baking powder in a medium bowl. In a large bowl, whisk egg with milk and butter. Stir in corn and cheddar. Stir cornmeal mixture into egg mixture until blended.

  • Heat a very large non-stick frying pan over medium. Spray pan with oil. Scoop 1/4-cup portions of batter into pan. Cook, in batches, until golden, 1 to 2 min per side.

Nutrition (per serving)

Calories 504, Protein 20g, Carbohydrates 62g, Fat 20g, Fibre 3g, Sodium 700mg.

Originally published in the Today’s Parent April 2016 issue. Photo by Roberto Caruso.

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This article was originally published on Mar 08, 2013

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