Corn Cheese Pancakes - Perfect for Breakfast or a Side Dish

Cheesy Corn Pancakes

This recipe makes a whole lot of pancakes – enough to last my family of 5 for 2 dinners and probably still have some left over for snacking or a light lunch. Feel free to cut the recipe in half if your family, or appetites, are smaller than ours.

Ingredients:

6 cups cornmeal
8 oz. cheddar cheese, grated
2 tsp baking soda
2 tsp salt

4 eggs, beaten
5 cups milk
4 tablespoons oil

Did you know that there was such a thing as sodium free baking powder?

Directions:

Preheat oven to 200 degrees.

Mix together dry ingredients.

Make a depression in the mound of dry ingredients and add the wet ingredients.

Mix gently with a wooden spoon or spatula until everything is well incorporated.

Fold in any mix-ins from the variations list below.

Cook as you would any pancake. Spoon batter into a well-greased pan, allow to set, and then flip to cook other side.

Depending on the size of your pan/griddle you may or may not be able to make more than 1 or 2 pancakes at a time. In this case simply place an oven-safe plate in the oven and place the pancakes on it as they are done so that every eats at the same time.

Serving:

You can have these as breakfast, an interesting alternative to sweeter pancakes, perhaps topped with Huevos Rancheros or even a simple tomato sauce. You can use them as a base, instead of rice or pasta, for a tomato-bean dish (try it with our Firey Corn & Beans, Vegetarian Chili, or our Stewed Tomatoes & Beans), stew, etc. You can even serve them as a tender, savory side dish with a vegetable or salad based dinner.

Variations: