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)

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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