My name is Ashley McLaughlin and this is my blog, Edible Perspective. To learn more about my journey head on over to my about + FAQ pages. I'm thrilled that you stopped by. Enjoy!

 

 

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Baked Doughnuts For Everyone: From Sweet to Savory to Everything in Between, 101 Delicious Recipes, All Gluten-Free

 

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Thursday
Sep122013

breakfast friday >> savory cornbread pancakes with roasted corn + chives

While I may be short on words today these pancakes do not fall short on flavor or texture.  You are well aware of my love for cornbread and these savory cornbread pancakes take things to a whole new level. 

I mean, cornbread in pancake form?  It’s like a dream come true.  Similar, but not the same to my cornbread waffles, these pancakes are thick but fluffy, with a soft cornbread-cake center.  Feel like making a sweet version?  Leave the chives + corn out and add a pinch of cinnamon to the batter then top with butter + honey. 

Yes, I gave you pancakes last Friday as well.  But you know, when you hit something good, you hit something good. 

Cornbread pancakes.  You knew this day would come.  One of my favorite creations to date.

Breakfast?  Dinner?  Either way works.

breakfast friday >> savory cornbread pancakes | edible perspective

breakfast friday >> savory cornbread pancakes | edible perspective

breakfast friday >> savory cornbread pancakes | edible perspective

breakfast friday >> savory cornbread pancakes | edible perspective

breakfast friday >> savory cornbread pancakes | edible perspective

breakfast friday >> savory cornbread pancakes | edible perspective

Print this!

Savory Cornbread Pancakes with roasted corn + chives gluten-free // yields ~12, 3-inch pancakes

  • 1/2 rounded cup sweet corn, fresh or frozen
  • 1 teaspoon ghee, or sunflower oil
  • 1/2 cup masa harina
  • 1/2 cup finely ground cornmeal
  • 1/3 cup gluten-free oat flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 large egg
  • 3/4 cup 2% milk
  • 1 1/2 tablespoon butter, melted + slightly cooled
  • 1 1/2 tablespoons honey
  • 2 tablespoons chopped chives
  • ghee or oil, for cooking
  • toppings: Greek yogurt, chives, honey drizzle, salt
  1. Heat a pan over medium and add the ghee or oil.  Once hot add the corn and cook for about 5-8 minutes until starting to turn golden brown.  Stir frequently.
  2. Remove the corn from the heat and set aside to cool.
  3. In a large bowl mix the masa harina, cornmeal, oat flour, baking powder, and salt together.
  4. In another bowl whisk the egg and then whisk in the milk, butter, and honey until thoroughly combined.
  5. Whisk the wet ingredients into the dry until just combined and fold in the roasted corn and chives.
  6. Let the batter sit for 7-10 minutes without disturbing.
  7. Heat a large skillet over medium-low/medium heat and add ghee or oil to grease the pan.
  8. Once hot, scoop batter into the pan [appx. 2 1/2-3 tablespoons of batter] and lightly spread with the back of a spoon but don’t press down.  Batter will be thick.
  9. Cook for about 4-5 minutes, until golden brown with bubbles popping over the top.
  10. Flip and cook [do not press down] another 3-5 minutes until golden brown.
  11. Serve with a dollop of Greek yogurt, a few chives, drizzle of honey, and sprinkle of salt.

tips/substitutions: For storing, allow to fully cool and store in a sealed container in the fridge for 3-5 days.  Reheat for quick meals in a pan or microwave.  Medium ground cornmeal will also work instead of fine ground.  To make dairy free: Unsweetened almond milk or soy milk can be subbed for the 2% milk and coconut oil can be subbed for the ghee.  Omit the Greek yogurt topping. 

breakfast friday >> savory cornbread pancakes | edible perspective

Weekend.  Enjoy!  #bfastfridayclub

And if you live in Colorado please stay safe + dry! [If you haven’t seen the news, Colorado is currently getting dumped on it’s just not letting up.  There has been massive flooding and destruction all over the state.  Aside from some water seepage in our basement we’ve stayed pretty dry after some drainage redirecting, hourly rain brooming, and gutter cleaning all day long.  I’ve never wished for the rain to stop in Colorado, but yeah…this needs to stop.]

Ashley

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p.s. Don’t forget the double-winner doughnut cookbook giveaway!

Reader Comments (26)

healthy and delicious meal.
I like this breakfast with corn;)

m
September 13, 2013 | Unregistered Commentermonika
These sound amazing. I'm a sucker for pancakes in any form.
Here's my Breakfast Friday contribution: http://taplatt.wordpress.com/2013/09/13/recipe-green-power-frittata/
September 13, 2013 | Unregistered CommenterTammela
Why is cornbread like the best thing ever?!? I love it so much and these pancakes are looking KILLER!! I love the savory spin!
September 13, 2013 | Unregistered CommenterTieghan
Good morning! This is what I had for breakfast, also cornmeal related!
http://wickedvegan.com/2013/09/12/peach-cornmeal-cake-with-brown-sugar-glaze/
Since I have a big bag of cornmeal left over from the above recipe, I would love to make these but I don't have masa harina. Could more flour or cornmeal be subbed in?
September 13, 2013 | Unregistered CommenterErin
I would eat these for every meal, sooo good!
September 13, 2013 | Unregistered CommenterKayle "The Cooking Actress"
These look AMAZING! They'd be a great dinner party app as well! You could also spice them up with some green chile or jalapeno... Ok, and now I'm even more hungry...
September 13, 2013 | Unregistered Commenternatalie @ wee eats
Do you think you could make this without egg? What would you substitute?
September 13, 2013 | Unregistered CommenterTanya @ Vegan Faith
Eek, we are closing on our new house in Denver on Tuesday and I am so worried that there's been flooding over there. We're headed that way to check on it later today. Fingers crossed that all is well. The pictures of the flooding in Boulder is so heartbreaking :(
September 13, 2013 | Unregistered CommenterLauren
@Erin - Oooh la la, peach cornmeal caaake!!! Masa harina is definitely a different flour than regular corn flour or cornmeal, so I cannot say what the outcome will be like if you substitute.

@Natalie - Yes!! You could make them even smaller and serve with a toothpick! :) Also, love the jalapeno idea.

@Tanya - Unfortunately, I can't say for sure. I always like adding plain ground flax and a bit more milk to the batter instead of actual flax-eggs, but I'm not sure how that would work here. I'll point you in the direction of 2 of my vegan/gf cornbread recipes: http://www.edibleperspective.com/home/2011/10/27/winter-wonderland-quick-pumpkin-cornbread.html http://www.edibleperspective.com/home/2011/10/28/non-intentional-pumpkin-cornbread.html

@Lauren - Fingers are crossed for you!
September 13, 2013 | Registered CommenterAshley
I love cornbread too! I'd eat it anytime of day. I love the chive addition, but I think you hit the nail on the head with cinnamon and honey butter?! Hello?! Awesome! Definitely trying that sweet version!
September 13, 2013 | Unregistered CommenterMaria Tadic
Three cheers for savory pancakes! Iove the corn in there!

Happy Friday, my friend. <3
September 13, 2013 | Unregistered CommenterKatie
I could devour this, day or night! YUM!
September 13, 2013 | Unregistered CommenterKiran @ KiranTarun.com
hope you are staying dry up there!! My house in Boulder is doing ok.. what a crazy few days.
September 13, 2013 | Unregistered CommenterSarah
That is one yummy treat! Thanks for this! Will try this soon! :)
September 14, 2013 | Unregistered CommenterCharles Hill
that sounds so good ! going to make it for lunch, and I'll serve with some tomato/avocado salsa :)
September 14, 2013 | Unregistered Commenteremilie
I made them for lunch, they were amazing ! Moist, thick but fluffy, the perfect texture :)
I used 1/2 cup cornmeal, 1/2 buckwheat flour and 1/3 cup rice flour, switched for a flax egg and almond milk. I served them with avocado/tomato/green pepper salsa and my husband topped everything with sour cream.

Thank you so much for this delicious recipe !
September 14, 2013 | Unregistered Commenteremilie
@Emilie - Thanks for leaving your adaptations! So glad you were able to veganize them! Your toppings sound fantastic. :)
September 15, 2013 | Registered CommenterAshley
Here in KY (yes I'm from the country) we make a similar pancake and eat it with pinto beans (soup beans as they are called here). But no way are they as delicious looking as these! I will be trying this recipe for sure, the addition of the sweet corn, chives, and honey sounds unbelievably delicious!

Jay Scott
September 15, 2013 | Unregistered CommenterJay Scott
Here in KY (yes I'm from the country) we make a similar pancake and eat it with pinto beans (soup beans as they are called here). But no way are they as delicious looking as these! I will be trying this recipe for sure, the addition of the sweet corn, chives, and honey sounds unbelievably delicious!

Jay Scott
September 15, 2013 | Unregistered CommenterJay Scott
Light meal but healthy and delicious meal.!
September 15, 2013 | Unregistered Commentervoucher discount codes
Thank you for another amazing recipe, delicious!
September 16, 2013 | Unregistered CommenterAmber
This look super yummy! I have made something similar before, but I didn't love the texture. But yours look great. I will have to try them again. I live in a Mexican tribal village and all the people eat is tortillas, homeground corn, but they always mix in a few handfuls of masa harina, or maseca is what they call it here, so I always have it on hand. :) Thanks for the recipe.
September 18, 2013 | Unregistered CommenterLiesl
Just made these for dinner and I HAD to comment - they were so, so delicious. Thanks for a great recipe!
September 20, 2013 | Unregistered CommenterLauren
@Lauren - So happy to hear it!! Thanks for the feedback!
September 23, 2013 | Registered CommenterAshley
Pancakes! Pancakes! i am on a mission to find the best pancake. if i am dining out for breakfast, this is my personal way to determine the quality of the cook. your cornbread pancakes are a 'must-try'. i can almost taste these just reading the recipe. also like the idea of using these as appetizers. i have a baby shower to attend and i think i'll make bite-size nibblets to bring along. i think i will make a small change: i'll roast the corn on the grill first and serve with some chipoltle sauce. thanks for the great idea!
October 9, 2013 | Unregistered CommenterNadia M
Hey Ashley!! Totally loved these corn cakes :) I've been eyeing them ever since you posted them, and finally made 'em this morning. Only extra was to add some chopped cilantro and chillies (spice lovers here). We loved them! So good drizzled with honey. Thanks!
October 26, 2013 | Unregistered CommenterAmanda Waddell

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