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.
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
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.