Easy Breakfast Corn Cakes

Easy Breakfast Corn Cakes

Corn cakes or Johnnycakes, as they're also called,  have been synonymous with the traditional New England breakfast. Combining the fluffiness of cornbread with the airiness of pancakes, corn cakes are an interesting twist on a breakfast staple.

These corn cakes are made with European Gourmet Bakery Organic Corn Muffin Mix to give them an authentic flavor without any of the effort.


Yields: 6 -8 pancakes

Total time: 10 mins  


  1. PREHEAT - Preheat a non-stick pan over medium heat and grease lightly.
  2. MIX - Add all the ingredients into a large mixing bowl. Mix them well to form a smooth batter with no lumps. If you fancy savory corn cakes, you can also mix in one cup of cooked corn and chopped veggies (1/2 a red onion, 1/2 a bell pepper and 1 green chili) to the batter. We prefer it without any add-ons.
  3. COOK - Pour 1/4 cup batter on the hot, greased pan. Allow it to cook till the edges start to turn brown.Flip the pancake over and cook the other side.
  4. SERVE - Once both sides are cooked through, take the pancake off the pan. Serve with accompaniments of your choice. We love corn cakes with a pat of soft butter!