| Makes 10-12 Cakes |
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| 1 |
14.5 oz. Can |
Glory Foods Seasoned ® Skillet Corn |
| 1 |
7.5 oz. Box |
Glory Foods ® Golden Corn Muffin Mix |
| 1 |
Tbl. |
Green onion, sliced 1/8" thick |
| 1 |
ea. |
Egg, large beaten |
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As needed |
Vegetable oil or vegetable cooking spray |
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Directions: |
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| 1. |
Open the corn and pour the contents into a 2 quart bowl. |
| 2. |
Blend into the bowl the muffin mix, green onions and beaten egg. |
| 3. |
Stir until fairly well mixed, it should still be a little lumpy. |
| 4. |
Heat a large non-stick skillet and coat with a little oil or cooking spray. |
| 5. |
Pour 1/4 cup of batter at a time in the pan for each cake. Leave 1" between the cakes. |
| 6. |
Cook on Medium High heat until the batter is set and starting to bubble through. Turn |
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the cakes over and cook for another 30 seconds. |
| 7. |
Keep cooked corn cakes warm in a heated oven until all the batter has been used. |
| 8. |
Serve immediately with honey or syrup. |
