Griddle Corn Cakes USDA for Family Child Care Homes

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Griddle Corn Cakes USDA for Family Child Care Homes

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

Prep Time15

Cook Time20

Total Time35

Age Group: Ages 3-5, Ages 6-18

Serving Size: 6

Program Type: CACFP

Program Meal Type: Breakfast, Lunch, Supper

Conventional Meal Category: Vegetarian, Whole Grain-Rich

Program Meal Component: Grains

Meal Service Temperature: Hot

Cooking Method: Stovetop/griddle

Season: Summer, Fall, Spring, Winter

Multicultural Region: North America

6 servings

Calories: 248

Ingredients

6 Servings

1 cup (about 4 oz) Cornmeal, whole grain
1 cup (about 4 oz) Flour, whole wheat
2 Tbsp Sugar, granulated
¾ tsp Baking powder
¼ tsp Baking soda
¼ tsp Salt
1 tsp Rosemary, ground
1 tsp Sage, ground
¼ tsp Garlic powder
5 oz Buttermilk, low-fat
¼ cup (2 oz) Oil, vegetable
1 Eggs, large
1 oz Water

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6 Servings

1 cup (about 4 oz) Cornmeal, whole grain
1 cup (about 4 oz) Flour, whole wheat
2 Tbsp Sugar, granulated
¾ tsp Baking powder
¼ tsp Baking soda
¼ tsp Salt
1 tsp Rosemary, ground
1 tsp Sage, ground
¼ tsp Garlic powder
5 oz Buttermilk, low-fat
¼ cup (2 oz) Oil, vegetable
1 Eggs, large
1 oz Water

Instructions

Whisk cornmeal, flour, sugar, baking powder, baking soda, salt, rosemary, sage, and garlic powder 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 12-inch nonstick griddle over medium heat, and spray with a pan release spray.
Using a 1/3 cup dry measuring cup or 3 oz ladle, portion 3 oz of batter onto the hot griddle, making 4 ½ inch corn cakes.
Cook until edges are set, and bubbles develop on the surface, about 2 to 3 minutes.
Using a 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.
Hold for hot service at 140 °F or higher.
Serve immediately. Serve 1 corn cake. Suggest serving with sour cream or corn salsa, and 1 oz smoked salmon slices.

Notes

The food safety temperatures are based on Federal consumer food safety guidance. Some information 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.

Nutrition