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RECIPE: Griddle Corn Cakes

by Kelly Deisner and Phoenix City Grille

Posted on July 6, 2010 at 3:07 PM

Updated Tuesday, Jul 6 at 5:50 PM

2 sticks butter
1 cup sugar
6 eggs
2 cups creamed corn
1/2 cup roasted green chilies
3/4 cup cheddar cheese
1 cup flour
1 cup yellow corn meal
2 Tbsp. baking powder
1 Tbsp. kosher salt

In a mixing bowl or a food processor, cream the butter and sugar until light and fluffy.

Slowly add the eggs to the creaming mixture one at a time.

Add the roasted green chilies and the sweet corn to the mixture until incorporated.

Last, add the flour, baking powder, salt and corn meal until you have a light fluffy batter.

Pour this batter and griddle it on a flat top like you would pancakes. Add grilled chicken and Monterey jack cheese on top and serve it with black beans.

Makes 6 servings.