When I told my husband Paul I was making his famous corn pancakes for the blog, he was shocked to hear that I hadn’t shared with you what has been a Christmas morning staple at our home for years. Paul thinks he invented “corn pancakes” (which are really corn fritters) when he was living in Berlin and only had some frozen corn, eggs, flour, milk and some ketchup to make breakfast with at a friend’s home. When he came home, he made them for me. I loved them so much that I always request them for special occasions like birthdays and holiday brunches.
Over the years I’ve had to make a few changes to this recipe. Namely, I’ve had to make it both gluten free and dairy free. I still use whole eggs in the recipe, but you can health it up even further by using the equivalent of two eggs worth of eggs whites. These days I’m also adding country ham, which is the Southern version of prosciutto, but much thicker and fattier. If you want, you can use a meaty bacon, pancetta, sausage, or even spicy chorizo! Or you can forgo the meat altogether and add some sautéed diced peppers instead. Totally up to you.
Serve with either pancake syrup or your favorite sweet syrup such as agave nectar, honey, sorghum syrup, or maple syrup. We like our corn fritters with ketchup, including my homemade Green Tomato Ketchup as shown in the picture above. Try it, you just might like it!
Cooking with frozen and refrigerated foods
This recipe is the reason we always keep frozen corn and onions in the house. However, I use frozen vegetables all the time in my cooking from stir fries to curries. I also use frozen berries to make smoothies and desserts like my Gluten & Dairy Free Coffee Cake Topped with Berries & Pine Nuts. Not only are frozen fruits and vegetables convenient, but freezing preserves foods at the peak of freshness, from the moment they’re harvested or procured. In addition, I sometimes find that the frozen version is cheaper than the fresh one. For example, fresh okra is three times the price per pound than the frozen okra at my local grocery store. Plus, the frozen version is washed and already cut up and ready to be put in soups, chilis, or curries.
Of course, looking over this recipe, a couple of items comes from the refrigerated aisle, too, like the rice milk, eggs and bacon, if you’re using it. Some times it can be overwhelming all the choices we have in both sections.
That’s why the National Frozen & Refrigerated Foods Association (NFRFA) asked me to share some places where you can get online mealtime inspiration like EasyHomeMeals.com and The Dish Diary on Tumblr. You can also follow them on and follow us on Facebook, Twitter and Pinterest.
Savory Country Ham & Corn Fritters
- 2 cups all purpose gluten free baking mix
- 2 teaspoons baking powder (gluten free)
- 1/2 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1 tablespoon sugar or sugar substitute
- 1 1/2 to 1 3/4 cups rice milk
- 2 large eggs
- 1 (12 ounce) bag or 2 1/2 cups frozen golden sweet corn, defrosted
- 1 cup frozen chopped onions, defrosted
- 1 cup cooked and diced country ham, meaty bacon, pancetta, or sausage (optional)
- Cooking spray
- Ketchup or pancake syrup for serving
- Heat pancake griddle, skillet or frying pan.
- Combine all purpose gluten free baking mix, baking powder, salt, black pepper and sugar in a large bowl.
- In a small bowl, add eggs to rice milk and beat until combined.
- Pour milk and eggs into flour mixture and stir until combined. Add corn, onions and meat if using. If batter seems thick, add more rice milk.
- Grease pancake griddle with cooking spray. (You can also use oil, butter, buttery spread, or even grease left over from cooking up the ham or bacon.)
- Using a 1/4 cup measure, spoon out batter on to hot griddle. Cook pancake until each side is golden brown. Keep warm in oven until served.
- Serving size: 1 pancake (1/4 cup batter)
Disclosure: As a “Cans Get You Cooking” Ambassador, I was compensated for my participation in this campaign. I am also part of the Mom It Forward Blogger Network.