Griddle Corn Cakes USDA Recipe for Child Care Centers

Age Group: Ages 6-18
Serving Size: 25-50
Deliciously sweet and savory, these griddle corn cakes are a tasty option for breakfast or lunch.
CACFP CREDITING INFORMATION
1 corn cake provides 2 oz eq grains.
SOURCE
USDA Standardized Recipes Project - 2024
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes

Ingredients
 

25 Servings

    Weight

    • 1 lb Cornmeal, whole grain
    • 14 oz Flour, whole wheat
    • - - Sugar, granulated
    • - - Baking powder
    • - - Baking soda
    • - - Salt
    • - - Garlic powder
    • - - Rosemary, ground
    • - - Sage, ground
    • - - Buttermilk, low-fat
    • - - Oil, vegetable
    • 4 oz Eggs, frozen whole eggs, thawed
    • 2 oz Water

    Measure

    • 3 cups Cornmeal, whole grain
    • 3 cups Flour, whole wheat
    • 2 Tbsp Sugar, granulated
    • 1 Tbsp 1 tsp Baking powder
    • 1 tsp Baking soda
    • 1 tsp Salt
    • 2 tsp Garlic powder
    • 1 Tbsp 1 tsp Rosemary, ground
    • 1 Tbsp 1 tsp Sage, ground
    • 2 ½ cups Buttermilk, low-fat
    • 1 cup Oil, vegetable
    • 2 eggs Eggs, frozen whole eggs, thawed
    • ¼ cup Water

    50 Servings

      Weight

      • 2 lbs Cornmeal, whole grain
      • 1 lb 12 oz Flour, whole wheat
      • - - Sugar, granulated
      • - - Baking powder
      • - - Baking soda
      • - - Salt
      • - - Garlic powder
      • - - Rosemary, ground
      • - - Sage, ground
      • - - Buttermilk, low-fat
      • - - Oil, vegetable
      • 8 oz Eggs, frozen whole eggs, thawed
      • 4 oz Water

      Measure

      • 1 qt 2 cups Cornmeal, whole grain
      • 1 qt 2 cups Flour, whole wheat
      • ¼ cup Sugar, granulated
      • 2 Tbsp 2 tsp Baking powder
      • 2 tsp Baking soda
      • 2 tsp Salt
      • 1 Tbsp 1 tsp Garlic powder
      • 2 Tbsp 2 tsp Rosemary, ground
      • 2 Tbsp 2 tsp Sage, ground
      • 1 qt 1 cup Buttermilk, low-fat
      • 2 cups Oil, vegetable
      • 4 eggs Eggs, frozen whole eggs, thawed
      • ½ cup Water

      Quantity
       

      25 Servings

        Weight

        • 1 lb Cornmeal, whole grain
        • 14 oz Flour, whole wheat
        • - - Sugar, granulated
        • - - Baking powder
        • - - Baking soda
        • - - Salt
        • - - Garlic powder
        • - - Rosemary, ground
        • - - Sage, ground
        • - - Buttermilk, low-fat
        • - - Oil, vegetable
        • 4 oz Eggs, frozen whole eggs, thawed
        • 2 oz Water

        Measure

        • 3 cups Cornmeal, whole grain
        • 3 cups Flour, whole wheat
        • 2 Tbsp Sugar, granulated
        • 1 Tbsp 1 tsp Baking powder
        • 1 tsp Baking soda
        • 1 tsp Salt
        • 2 tsp Garlic powder
        • 1 Tbsp 1 tsp Rosemary, ground
        • 1 Tbsp 1 tsp Sage, ground
        • 2 ½ cups Buttermilk, low-fat
        • 1 cup Oil, vegetable
        • 2 eggs Eggs, frozen whole eggs, thawed
        • ¼ cup Water

        50 Servings

          Weight

          • 2 lbs Cornmeal, whole grain
          • 1 lb 12 oz Flour, whole wheat
          • - - Sugar, granulated
          • - - Baking powder
          • - - Baking soda
          • - - Salt
          • - - Garlic powder
          • - - Rosemary, ground
          • - - Sage, ground
          • - - Buttermilk, low-fat
          • - - Oil, vegetable
          • 8 oz Eggs, frozen whole eggs, thawed
          • 4 oz Water

          Measure

          • 1 qt 2 cups Cornmeal, whole grain
          • 1 qt 2 cups Flour, whole wheat
          • ¼ cup Sugar, granulated
          • 2 Tbsp 2 tsp Baking powder
          • 2 tsp Baking soda
          • 2 tsp Salt
          • 1 Tbsp 1 tsp Garlic powder
          • 2 Tbsp 2 tsp Rosemary, ground
          • 2 Tbsp 2 tsp Sage, ground
          • 1 qt 1 cup Buttermilk, low-fat
          • 2 cups Oil, vegetable
          • 4 eggs Eggs, frozen whole eggs, thawed
          • ½ cup Water

          Ingredients
           

          25 Servings

            Weight

            • 1 lb Cornmeal, whole grain
            • 14 oz Flour, whole wheat
            • - - Sugar, granulated
            • - - Baking powder
            • - - Baking soda
            • - - Salt
            • - - Garlic powder
            • - - Rosemary, ground
            • - - Sage, ground
            • - - Buttermilk, low-fat
            • - - Oil, vegetable
            • 4 oz Eggs, frozen whole eggs, thawed
            • 2 oz Water

            Measure

            • 3 cups Cornmeal, whole grain
            • 3 cups Flour, whole wheat
            • 2 Tbsp Sugar, granulated
            • 1 Tbsp 1 tsp Baking powder
            • 1 tsp Baking soda
            • 1 tsp Salt
            • 2 tsp Garlic powder
            • 1 Tbsp 1 tsp Rosemary, ground
            • 1 Tbsp 1 tsp Sage, ground
            • 2 ½ cups Buttermilk, low-fat
            • 1 cup Oil, vegetable
            • 2 eggs Eggs, frozen whole eggs, thawed
            • ¼ cup Water

            50 Servings

              Weight

              • 2 lbs Cornmeal, whole grain
              • 1 lb 12 oz Flour, whole wheat
              • - - Sugar, granulated
              • - - Baking powder
              • - - Baking soda
              • - - Salt
              • - - Garlic powder
              • - - Rosemary, ground
              • - - Sage, ground
              • - - Buttermilk, low-fat
              • - - Oil, vegetable
              • 8 oz Eggs, frozen whole eggs, thawed
              • 4 oz Water

              Measure

              • 1 qt 2 cups Cornmeal, whole grain
              • 1 qt 2 cups Flour, whole wheat
              • ¼ cup Sugar, granulated
              • 2 Tbsp 2 tsp Baking powder
              • 2 tsp Baking soda
              • 2 tsp Salt
              • 1 Tbsp 1 tsp Garlic powder
              • 2 Tbsp 2 tsp Rosemary, ground
              • 2 Tbsp 2 tsp Sage, ground
              • 1 qt 1 cup Buttermilk, low-fat
              • 2 cups Oil, vegetable
              • 4 eggs Eggs, frozen whole eggs, thawed
              • ½ cup Water

              Quantity
               

              25 Servings

                Weight

                • 1 lb Cornmeal, whole grain
                • 14 oz Flour, whole wheat
                • - - Sugar, granulated
                • - - Baking powder
                • - - Baking soda
                • - - Salt
                • - - Garlic powder
                • - - Rosemary, ground
                • - - Sage, ground
                • - - Buttermilk, low-fat
                • - - Oil, vegetable
                • 4 oz Eggs, frozen whole eggs, thawed
                • 2 oz Water

                Measure

                • 3 cups Cornmeal, whole grain
                • 3 cups Flour, whole wheat
                • 2 Tbsp Sugar, granulated
                • 1 Tbsp 1 tsp Baking powder
                • 1 tsp Baking soda
                • 1 tsp Salt
                • 2 tsp Garlic powder
                • 1 Tbsp 1 tsp Rosemary, ground
                • 1 Tbsp 1 tsp Sage, ground
                • 2 ½ cups Buttermilk, low-fat
                • 1 cup Oil, vegetable
                • 2 eggs Eggs, frozen whole eggs, thawed
                • ¼ cup Water

                50 Servings

                  Weight

                  • 2 lbs Cornmeal, whole grain
                  • 1 lb 12 oz Flour, whole wheat
                  • - - Sugar, granulated
                  • - - Baking powder
                  • - - Baking soda
                  • - - Salt
                  • - - Garlic powder
                  • - - Rosemary, ground
                  • - - Sage, ground
                  • - - Buttermilk, low-fat
                  • - - Oil, vegetable
                  • 8 oz Eggs, frozen whole eggs, thawed
                  • 4 oz Water

                  Measure

                  • 1 qt 2 cups Cornmeal, whole grain
                  • 1 qt 2 cups Flour, whole wheat
                  • ¼ cup Sugar, granulated
                  • 2 Tbsp 2 tsp Baking powder
                  • 2 tsp Baking soda
                  • 2 tsp Salt
                  • 1 Tbsp 1 tsp Garlic powder
                  • 2 Tbsp 2 tsp Rosemary, ground
                  • 2 Tbsp 2 tsp Sage, ground
                  • 1 qt 1 cup Buttermilk, low-fat
                  • 2 cups Oil, vegetable
                  • 4 eggs Eggs, frozen whole eggs, thawed
                  • ½ cup Water
                  *See Marketing Guide

                  Ingredients
                   

                  25 Servings

                    Weight

                    • 1 lb Cornmeal, whole grain
                    • 14 oz Flour, whole wheat
                    • - - Sugar, granulated
                    • - - Baking powder
                    • - - Baking soda
                    • - - Salt
                    • - - Garlic powder
                    • - - Rosemary, ground
                    • - - Sage, ground
                    • - - Buttermilk, low-fat
                    • - - Oil, vegetable
                    • 4 oz Eggs, frozen whole eggs, thawed
                    • 2 oz Water

                    Measure

                    • 3 cups Cornmeal, whole grain
                    • 3 cups Flour, whole wheat
                    • 2 Tbsp Sugar, granulated
                    • 1 Tbsp 1 tsp Baking powder
                    • 1 tsp Baking soda
                    • 1 tsp Salt
                    • 2 tsp Garlic powder
                    • 1 Tbsp 1 tsp Rosemary, ground
                    • 1 Tbsp 1 tsp Sage, ground
                    • 2 ½ cups Buttermilk, low-fat
                    • 1 cup Oil, vegetable
                    • 2 eggs Eggs, frozen whole eggs, thawed
                    • ¼ cup Water

                    50 Servings

                      Weight

                      • 2 lbs Cornmeal, whole grain
                      • 1 lb 12 oz Flour, whole wheat
                      • - - Sugar, granulated
                      • - - Baking powder
                      • - - Baking soda
                      • - - Salt
                      • - - Garlic powder
                      • - - Rosemary, ground
                      • - - Sage, ground
                      • - - Buttermilk, low-fat
                      • - - Oil, vegetable
                      • 8 oz Eggs, frozen whole eggs, thawed
                      • 4 oz Water

                      Measure

                      • 1 qt 2 cups Cornmeal, whole grain
                      • 1 qt 2 cups Flour, whole wheat
                      • ¼ cup Sugar, granulated
                      • 2 Tbsp 2 tsp Baking powder
                      • 2 tsp Baking soda
                      • 2 tsp Salt
                      • 1 Tbsp 1 tsp Garlic powder
                      • 2 Tbsp 2 tsp Rosemary, ground
                      • 2 Tbsp 2 tsp Sage, ground
                      • 1 qt 1 cup Buttermilk, low-fat
                      • 2 cups Oil, vegetable
                      • 4 eggs Eggs, frozen whole eggs, thawed
                      • ½ cup Water

                      Quantity
                       

                      25 Servings

                        Weight

                        • 1 lb Cornmeal, whole grain
                        • 14 oz Flour, whole wheat
                        • - - Sugar, granulated
                        • - - Baking powder
                        • - - Baking soda
                        • - - Salt
                        • - - Garlic powder
                        • - - Rosemary, ground
                        • - - Sage, ground
                        • - - Buttermilk, low-fat
                        • - - Oil, vegetable
                        • 4 oz Eggs, frozen whole eggs, thawed
                        • 2 oz Water

                        Measure

                        • 3 cups Cornmeal, whole grain
                        • 3 cups Flour, whole wheat
                        • 2 Tbsp Sugar, granulated
                        • 1 Tbsp 1 tsp Baking powder
                        • 1 tsp Baking soda
                        • 1 tsp Salt
                        • 2 tsp Garlic powder
                        • 1 Tbsp 1 tsp Rosemary, ground
                        • 1 Tbsp 1 tsp Sage, ground
                        • 2 ½ cups Buttermilk, low-fat
                        • 1 cup Oil, vegetable
                        • 2 eggs Eggs, frozen whole eggs, thawed
                        • ¼ cup Water

                        50 Servings

                          Weight

                          • 2 lbs Cornmeal, whole grain
                          • 1 lb 12 oz Flour, whole wheat
                          • - - Sugar, granulated
                          • - - Baking powder
                          • - - Baking soda
                          • - - Salt
                          • - - Garlic powder
                          • - - Rosemary, ground
                          • - - Sage, ground
                          • - - Buttermilk, low-fat
                          • - - Oil, vegetable
                          • 8 oz Eggs, frozen whole eggs, thawed
                          • 4 oz Water

                          Measure

                          • 1 qt 2 cups Cornmeal, whole grain
                          • 1 qt 2 cups Flour, whole wheat
                          • ¼ cup Sugar, granulated
                          • 2 Tbsp 2 tsp Baking powder
                          • 2 tsp Baking soda
                          • 2 tsp Salt
                          • 1 Tbsp 1 tsp Garlic powder
                          • 2 Tbsp 2 tsp Rosemary, ground
                          • 2 Tbsp 2 tsp Sage, ground
                          • 1 qt 1 cup Buttermilk, low-fat
                          • 2 cups Oil, vegetable
                          • 4 eggs Eggs, frozen whole eggs, thawed
                          • ½ cup Water
                          *See Marketing Guide

                          Ingredients
                           

                          25 Servings

                            Weight

                            • 1 lb Cornmeal, whole grain
                            • 14 oz Flour, whole wheat
                            • - - Sugar, granulated
                            • - - Baking powder
                            • - - Baking soda
                            • - - Salt
                            • - - Garlic powder
                            • - - Rosemary, ground
                            • - - Sage, ground
                            • - - Buttermilk, low-fat
                            • - - Oil, vegetable
                            • 4 oz Eggs, frozen whole eggs, thawed
                            • 2 oz Water

                            Measure

                            • 3 cups Cornmeal, whole grain
                            • 3 cups Flour, whole wheat
                            • 2 Tbsp Sugar, granulated
                            • 1 Tbsp 1 tsp Baking powder
                            • 1 tsp Baking soda
                            • 1 tsp Salt
                            • 2 tsp Garlic powder
                            • 1 Tbsp 1 tsp Rosemary, ground
                            • 1 Tbsp 1 tsp Sage, ground
                            • 2 ½ cups Buttermilk, low-fat
                            • 1 cup Oil, vegetable
                            • 2 eggs Eggs, frozen whole eggs, thawed
                            • ¼ cup Water

                            50 Servings

                              Weight

                              • 2 lbs Cornmeal, whole grain
                              • 1 lb 12 oz Flour, whole wheat
                              • - - Sugar, granulated
                              • - - Baking powder
                              • - - Baking soda
                              • - - Salt
                              • - - Garlic powder
                              • - - Rosemary, ground
                              • - - Sage, ground
                              • - - Buttermilk, low-fat
                              • - - Oil, vegetable
                              • 8 oz Eggs, frozen whole eggs, thawed
                              • 4 oz Water

                              Measure

                              • 1 qt 2 cups Cornmeal, whole grain
                              • 1 qt 2 cups Flour, whole wheat
                              • ¼ cup Sugar, granulated
                              • 2 Tbsp 2 tsp Baking powder
                              • 2 tsp Baking soda
                              • 2 tsp Salt
                              • 1 Tbsp 1 tsp Garlic powder
                              • 2 Tbsp 2 tsp Rosemary, ground
                              • 2 Tbsp 2 tsp Sage, ground
                              • 1 qt 1 cup Buttermilk, low-fat
                              • 2 cups Oil, vegetable
                              • 4 eggs Eggs, frozen whole eggs, thawed
                              • ½ cup Water

                              Quantity
                               

                              25 Servings

                                Weight

                                • 1 lb Cornmeal, whole grain
                                • 14 oz Flour, whole wheat
                                • - - Sugar, granulated
                                • - - Baking powder
                                • - - Baking soda
                                • - - Salt
                                • - - Garlic powder
                                • - - Rosemary, ground
                                • - - Sage, ground
                                • - - Buttermilk, low-fat
                                • - - Oil, vegetable
                                • 4 oz Eggs, frozen whole eggs, thawed
                                • 2 oz Water

                                Measure

                                • 3 cups Cornmeal, whole grain
                                • 3 cups Flour, whole wheat
                                • 2 Tbsp Sugar, granulated
                                • 1 Tbsp 1 tsp Baking powder
                                • 1 tsp Baking soda
                                • 1 tsp Salt
                                • 2 tsp Garlic powder
                                • 1 Tbsp 1 tsp Rosemary, ground
                                • 1 Tbsp 1 tsp Sage, ground
                                • 2 ½ cups Buttermilk, low-fat
                                • 1 cup Oil, vegetable
                                • 2 eggs Eggs, frozen whole eggs, thawed
                                • ¼ cup Water

                                50 Servings

                                  Weight

                                  • 2 lbs Cornmeal, whole grain
                                  • 1 lb 12 oz Flour, whole wheat
                                  • - - Sugar, granulated
                                  • - - Baking powder
                                  • - - Baking soda
                                  • - - Salt
                                  • - - Garlic powder
                                  • - - Rosemary, ground
                                  • - - Sage, ground
                                  • - - Buttermilk, low-fat
                                  • - - Oil, vegetable
                                  • 8 oz Eggs, frozen whole eggs, thawed
                                  • 4 oz Water

                                  Measure

                                  • 1 qt 2 cups Cornmeal, whole grain
                                  • 1 qt 2 cups Flour, whole wheat
                                  • ¼ cup Sugar, granulated
                                  • 2 Tbsp 2 tsp Baking powder
                                  • 2 tsp Baking soda
                                  • 2 tsp Salt
                                  • 1 Tbsp 1 tsp Garlic powder
                                  • 2 Tbsp 2 tsp Rosemary, ground
                                  • 2 Tbsp 2 tsp Sage, ground
                                  • 1 qt 1 cup Buttermilk, low-fat
                                  • 2 cups Oil, vegetable
                                  • 4 eggs Eggs, frozen whole eggs, thawed
                                  • ½ cup Water
                                  *See Marketing Guide

                                  Ingredients
                                   

                                  25 Servings

                                    Weight

                                    • 1 lb Cornmeal, whole grain
                                    • 14 oz Flour, whole wheat
                                    • - - Sugar, granulated
                                    • - - Baking powder
                                    • - - Baking soda
                                    • - - Salt
                                    • - - Garlic powder
                                    • - - Rosemary, ground
                                    • - - Sage, ground
                                    • - - Buttermilk, low-fat
                                    • - - Oil, vegetable
                                    • 4 oz Eggs, frozen whole eggs, thawed
                                    • 2 oz Water

                                    Measure

                                    • 3 cups Cornmeal, whole grain
                                    • 3 cups Flour, whole wheat
                                    • 2 Tbsp Sugar, granulated
                                    • 1 Tbsp 1 tsp Baking powder
                                    • 1 tsp Baking soda
                                    • 1 tsp Salt
                                    • 2 tsp Garlic powder
                                    • 1 Tbsp 1 tsp Rosemary, ground
                                    • 1 Tbsp 1 tsp Sage, ground
                                    • 2 ½ cups Buttermilk, low-fat
                                    • 1 cup Oil, vegetable
                                    • 2 eggs Eggs, frozen whole eggs, thawed
                                    • ¼ cup Water

                                    50 Servings

                                      Weight

                                      • 2 lbs Cornmeal, whole grain
                                      • 1 lb 12 oz Flour, whole wheat
                                      • - - Sugar, granulated
                                      • - - Baking powder
                                      • - - Baking soda
                                      • - - Salt
                                      • - - Garlic powder
                                      • - - Rosemary, ground
                                      • - - Sage, ground
                                      • - - Buttermilk, low-fat
                                      • - - Oil, vegetable
                                      • 8 oz Eggs, frozen whole eggs, thawed
                                      • 4 oz Water

                                      Measure

                                      • 1 qt 2 cups Cornmeal, whole grain
                                      • 1 qt 2 cups Flour, whole wheat
                                      • ¼ cup Sugar, granulated
                                      • 2 Tbsp 2 tsp Baking powder
                                      • 2 tsp Baking soda
                                      • 2 tsp Salt
                                      • 1 Tbsp 1 tsp Garlic powder
                                      • 2 Tbsp 2 tsp Rosemary, ground
                                      • 2 Tbsp 2 tsp Sage, ground
                                      • 1 qt 1 cup Buttermilk, low-fat
                                      • 2 cups Oil, vegetable
                                      • 4 eggs Eggs, frozen whole eggs, thawed
                                      • ½ cup Water

                                      Quantity
                                       

                                      25 Servings

                                        Weight

                                        • 1 lb Cornmeal, whole grain
                                        • 14 oz Flour, whole wheat
                                        • - - Sugar, granulated
                                        • - - Baking powder
                                        • - - Baking soda
                                        • - - Salt
                                        • - - Garlic powder
                                        • - - Rosemary, ground
                                        • - - Sage, ground
                                        • - - Buttermilk, low-fat
                                        • - - Oil, vegetable
                                        • 4 oz Eggs, frozen whole eggs, thawed
                                        • 2 oz Water

                                        Measure

                                        • 3 cups Cornmeal, whole grain
                                        • 3 cups Flour, whole wheat
                                        • 2 Tbsp Sugar, granulated
                                        • 1 Tbsp 1 tsp Baking powder
                                        • 1 tsp Baking soda
                                        • 1 tsp Salt
                                        • 2 tsp Garlic powder
                                        • 1 Tbsp 1 tsp Rosemary, ground
                                        • 1 Tbsp 1 tsp Sage, ground
                                        • 2 ½ cups Buttermilk, low-fat
                                        • 1 cup Oil, vegetable
                                        • 2 eggs Eggs, frozen whole eggs, thawed
                                        • ¼ cup Water

                                        50 Servings

                                          Weight

                                          • 2 lbs Cornmeal, whole grain
                                          • 1 lb 12 oz Flour, whole wheat
                                          • - - Sugar, granulated
                                          • - - Baking powder
                                          • - - Baking soda
                                          • - - Salt
                                          • - - Garlic powder
                                          • - - Rosemary, ground
                                          • - - Sage, ground
                                          • - - Buttermilk, low-fat
                                          • - - Oil, vegetable
                                          • 8 oz Eggs, frozen whole eggs, thawed
                                          • 4 oz Water

                                          Measure

                                          • 1 qt 2 cups Cornmeal, whole grain
                                          • 1 qt 2 cups Flour, whole wheat
                                          • ¼ cup Sugar, granulated
                                          • 2 Tbsp 2 tsp Baking powder
                                          • 2 tsp Baking soda
                                          • 2 tsp Salt
                                          • 1 Tbsp 1 tsp Garlic powder
                                          • 2 Tbsp 2 tsp Rosemary, ground
                                          • 2 Tbsp 2 tsp Sage, ground
                                          • 1 qt 1 cup Buttermilk, low-fat
                                          • 2 cups Oil, vegetable
                                          • 4 eggs Eggs, frozen whole eggs, thawed
                                          • ½ cup Water
                                          *See Marketing Guide

                                          Instructions
                                           

                                          • Whisk cornmeal, flour, sugar, baking powder, baking soda, salt, garlic powder, rosemary, and sage together in a large mixing bowl.
                                          • Whisk buttermilk, oil, eggs, and water together in a separate bowl.
                                          • Add the buttermilk mixture to the dry ingredients and mix until smooth. The mixture will be thick; do not add more buttermilk.
                                          • Heat a griddle or tilt skillet to medium heat, and spray with a pan release spray.
                                          • Using a ⅓ cup dry measuring cup or No. 12 scoop, portion batter onto the hot griddle, flattening corn cakes as needed to make 4 ½ inch circles.
                                          • Cook until edges are set, and bubbles develop on the surface, about 2 to 3 minutes.
                                          • Using a thin, wide spatula, flip the corn cakes. Continue to cook second side for 1 to 2 minutes, until golden brown.
                                            Critical Control Point:
                                            Heat to 165 °F for at least 15 seconds.
                                          • Transfer corn cakes to a pan for hot holding.
                                            Critical Control Point:
                                            Hold for hot service at 135 °F or higher.
                                          • Hold hot until service. Serve 1 corn cake.

                                          Nutrition INFORMATION

                                          Griddle Corn Cakes USDA Recipe for Child Care Centers
                                          Amount Per Serving
                                           
                                          0 1 corn cake
                                          Calories
                                          220
                                          Total Fat
                                           
                                          10
                                          g
                                          15
                                          %
                                          Saturated Fat
                                           
                                          1
                                          g
                                          6
                                          %
                                          Cholesterol
                                           
                                          18
                                          mg
                                          6
                                          %
                                          Sodium
                                           
                                          265
                                          mg
                                          12
                                          %
                                          Total Carbohydrate
                                           
                                          28
                                          g
                                          9
                                          %
                                          Dietary Fiber
                                           
                                          2
                                          g
                                          8
                                          %
                                          Total Sugars
                                           
                                          3
                                          g
                                          3
                                          %
                                          Added Sugars included
                                           
                                          10000
                                          g
                                          Protein
                                           
                                          4
                                          g
                                          8
                                          %
                                          Vitamin A
                                           
                                          91
                                          IU
                                          2
                                          %
                                          Vitamin C
                                           
                                          0
                                          mg
                                          0
                                          %
                                          Calcium
                                           
                                          84
                                          mg
                                          8
                                          %
                                          Iron
                                           
                                          2
                                          mg
                                          11
                                          %
                                          N/A=data not available
                                          *Marketing Guide

                                          Notes

                                          Cooking Process #2: Same Day Service.
                                          Suggest serving with sour cream or corn salsa, and 1 oz smoked salmon slices.
                                          The food safety temperatures are based on the FDA Food Code. Some information included may be different in your state. Always check with your local regulatory authority (health department) or sponsoring organization (sponsor) for guidance on current food safety requirements in your operation
                                          Yield / Volume
                                          25 Servings:
                                          About 4 lbs 4 oz of batter
                                          About 25 corn cakes/1 steam table pan (12” x 20” x 2 ½”).
                                          50 Servings:
                                          About 8 lbs 8 oz of batter
                                          About 50 corn cakes/2 steam table pans (12” x 20” x 2 ½”).