Last Sunday was the first time I was going to make corn dogs using cornmeal instead of the usual pancake mix. I used a recipe from the Food Network, one by Alton Brown, and the result was not even mildly satisfactory. The inclusion of cream style corn in the batter was an unnecessary complication, as far as I was concerned.
Anyway, since I didn’t use the contents of an entire can of cream style corn, I kept the remaining half in the fridge. It went to good use yesterday morning — pancakes with cream style corn.
Ingredients :
3/4 c. of all-purpose flour
3/4 c. of yellow cornmeal
1/2 tsp. of baking powder
1/4 c. of sugar
1/4 c. of milk
3/4 c. of cream style corn
a pinch of salt
2 tbsps. of melted butter
1 egg
Make the pancakes:
Beat the egg, sugar and milk together. Add the flour, baking powder, yellow cornmeal and salt, and beat until smooth. Stir in the cream style corn.
Pour about half a cup of the mixture into a hot frying pan. Cook over medium heat flipping the pancake over halfway through the cooking to brown the opposite side.
Serve hot with butter and honey.
Delicious. 
great!
my daughter is a pancake-addict nowadays.
she likes corn in any form and pancakes, too! she’ll surely love this all-in-one-meal – pancakes with cream style corn.
Thank you so much for sharing this bright idea, Ms. Connie!
Hi Connie,
This looks yummy! Will cornflour work as well instead of corn meal?
Thanks!
hallo connie,
tonight i will try to make some cream style corn pancakes i guess it would be nice if we are having hot kaffee with pancakes my husband like it sometimes,
Hi Connie! Were the pancakes still soft and not chewy after cooking? I just want to ask because your instruction said, beat until smooth. I usually leave mine a little lumpy, but well incorporated. I haven’t tried beating it till smooth as it may turn out tough and chewy in the end. Thanks for the input.
hi connie
i am so happy that i found this pinoy recipe very helpfull sa mga tulad kong lola kaya lang masyado naman sila malayo pero anyhow okey din tama sabi mo yong ibang recipe book may mali akala ko ako lang ang nakapuna so keep up the good work, thanks vielen dank
ed
No prob, Phynkee.
Redge, I haven’t tried that so I can’t say.
chunky, they were a bit chewy but not tough. Actually, the batter was smooth after a few seconds of beating.
ester, hay, maraming beses na akong nadala sa mga cookbook recipes hehehe
hey connie its really good..actually it’s my third time doing this recipe today. My son love’s it and the family like it so much but one thing.. you did’not include how many minutes each side to cook??! thanks??!
Leslie, that depends on 1) how brown you want your pancakes; 2) how high the temperature is and 3) how large your pancake is.
thanks for sharing this recipe
can i not use the cornmeal since i can’t find any here in our place 
thanks again 
You’ll still have pancakes but the texture will be different.
i made this this morning, but i guess i wasn’t successful. it had a grainy texture and it was not that soft. i was wondering how did you made your batter smooth after a few seconds of beating? mine was smooth until i added the cornmeal it became too thick and wasn’t even pourable. was it because i am using a manual beater? i kept on reading and reading your instructions, but i can’t find where i had gone wrong.. haaay..
Cornmeal is coarser than flour. Some flours are harder than others. Altitude and humidity also affect the texture of batter. Try adding more milk.
thanks. ask ko na din, where should one store his flour, is it ok to store in an air tight container inside the refrigerator?
Cornmeal in an airtight container in the refrigerator.
Flour in an airtight container on a kitchen/pantry shelf away from moisture and sunlight.
thanks a lot. cheering for more recipes and more power to you! have a nice day.