Vegetarian Recipe: Savory Corn Griddle Cakes

Every week on the Good Food Blog we celebrate Meatless Monday by sharing a vegetarian recipe from our archives.

Jack Bishop is the author of “A Year in a Vegetarian Kitchen” published by Houghton Mifflin. He first shared this recipe for Savory Corn Griddle Cakes on July 24, 2004.

Keep reading for the full recipe…

Savory Corn Griddle Cakes

Serves 3 or 4 as a main course

• 4 medium ears of corn, husks and silks removed

• 1 ounce cheddar or Monterey Jack cheese, shredded (about 1/4 cup)

• 1 tablespoon minced fresh cilantro leaves

• 3/4 cup milk

• 2 large eggs

• 2 tablespoons unsalted butter, melted, plus more for cooking the griddle cakes

• 1 cup unbleached all-purpose flour

• 1 tsp baking soda

• 1/2 tsp salt

• 1/2 cup sour cream or salsa

1. Place a platter on the middle oven rack and heat the oven to 200 degrees.

2. Grate the corn on the large holes or a box grater set inside a large bowl until the cobs are clean. Discard the cobs. Stir the cheese, cilantro, milk and eggs and melted butter into the corn until smooth. With a rubber spatula, fold in the four, baking soda, and salt until no streaks of flour remain.

3. Heat a large nonstick skillet over medium heat and lightly grease it with butter. Fill a 1/4 cup measure with batter and pour the batter into the hot pan to make a round cake. Repeat until the pan is filled with griddle cakes (you should be able to fit 4 griddle cakes in the pan.) Cook, flipping the griddle cakes once, until lightly browned on both sides, about 5 minutes total. Use a spatula to transfer the griddle cakes to the warmed platter in the oven. Repeat with the remaining batter. Serve with sour cream or salsa.