Griddle Corn Cakes USDA for Family Child Care Homes
Age Group: Ages 3-5, Ages 6-18
Serving Size: 6
Deliciously sweet and savory, these griddle corn cakes are a tasty option for breakfast or lunch.CACFP CREDITING INFORMATION1 corn cake provides 2 oz eq grains.SOURCEUSDA Standardized Recipes Project - 2024
Ingredients
6 Servings
- 1 cup (about 4 oz) Cornmeal, whole grain
- 1 cup (about 4 oz) Flour, whole wheat
- 2 Tbsp Sugar, granulated
- ¾ tsp Baking powder
- ¼ tsp Baking soda
- ¼ tsp Salt
- 1 tsp Rosemary, ground
- 1 tsp Sage, ground
- ¼ tsp Garlic powder
- 5 oz Buttermilk, low-fat
- ¼ cup (2 oz) Oil, vegetable
- 1 Eggs, large
- 1 oz Water
Quantity
6 Servings
- 1 cup (about 4 oz) Cornmeal, whole grain
- 1 cup (about 4 oz) Flour, whole wheat
- 2 Tbsp Sugar, granulated
- ¾ tsp Baking powder
- ¼ tsp Baking soda
- ¼ tsp Salt
- 1 tsp Rosemary, ground
- 1 tsp Sage, ground
- ¼ tsp Garlic powder
- 5 oz Buttermilk, low-fat
- ¼ cup (2 oz) Oil, vegetable
- 1 Eggs, large
- 1 oz Water
Ingredients
6 Servings
- 1 cup (about 4 oz) Cornmeal, whole grain
- 1 cup (about 4 oz) Flour, whole wheat
- 2 Tbsp Sugar, granulated
- ¾ tsp Baking powder
- ¼ tsp Baking soda
- ¼ tsp Salt
- 1 tsp Rosemary, ground
- 1 tsp Sage, ground
- ¼ tsp Garlic powder
- 5 oz Buttermilk, low-fat
- ¼ cup (2 oz) Oil, vegetable
- 1 Eggs, large
- 1 oz Water
Quantity
6 Servings
- 1 cup (about 4 oz) Cornmeal, whole grain
- 1 cup (about 4 oz) Flour, whole wheat
- 2 Tbsp Sugar, granulated
- ¾ tsp Baking powder
- ¼ tsp Baking soda
- ¼ tsp Salt
- 1 tsp Rosemary, ground
- 1 tsp Sage, ground
- ¼ tsp Garlic powder
- 5 oz Buttermilk, low-fat
- ¼ cup (2 oz) Oil, vegetable
- 1 Eggs, large
- 1 oz Water
*See Marketing Guide
Ingredients
6 Servings
- 1 cup (about 4 oz) Cornmeal, whole grain
- 1 cup (about 4 oz) Flour, whole wheat
- 2 Tbsp Sugar, granulated
- ¾ tsp Baking powder
- ¼ tsp Baking soda
- ¼ tsp Salt
- 1 tsp Rosemary, ground
- 1 tsp Sage, ground
- ¼ tsp Garlic powder
- 5 oz Buttermilk, low-fat
- ¼ cup (2 oz) Oil, vegetable
- 1 Eggs, large
- 1 oz Water
Quantity
6 Servings
- 1 cup (about 4 oz) Cornmeal, whole grain
- 1 cup (about 4 oz) Flour, whole wheat
- 2 Tbsp Sugar, granulated
- ¾ tsp Baking powder
- ¼ tsp Baking soda
- ¼ tsp Salt
- 1 tsp Rosemary, ground
- 1 tsp Sage, ground
- ¼ tsp Garlic powder
- 5 oz Buttermilk, low-fat
- ¼ cup (2 oz) Oil, vegetable
- 1 Eggs, large
- 1 oz Water
*See Marketing Guide
Ingredients
6 Servings
- 1 cup (about 4 oz) Cornmeal, whole grain
- 1 cup (about 4 oz) Flour, whole wheat
- 2 Tbsp Sugar, granulated
- ¾ tsp Baking powder
- ¼ tsp Baking soda
- ¼ tsp Salt
- 1 tsp Rosemary, ground
- 1 tsp Sage, ground
- ¼ tsp Garlic powder
- 5 oz Buttermilk, low-fat
- ¼ cup (2 oz) Oil, vegetable
- 1 Eggs, large
- 1 oz Water
Quantity
6 Servings
- 1 cup (about 4 oz) Cornmeal, whole grain
- 1 cup (about 4 oz) Flour, whole wheat
- 2 Tbsp Sugar, granulated
- ¾ tsp Baking powder
- ¼ tsp Baking soda
- ¼ tsp Salt
- 1 tsp Rosemary, ground
- 1 tsp Sage, ground
- ¼ tsp Garlic powder
- 5 oz Buttermilk, low-fat
- ¼ cup (2 oz) Oil, vegetable
- 1 Eggs, large
- 1 oz Water
*See Marketing Guide
Ingredients
6 Servings
- 1 cup (about 4 oz) Cornmeal, whole grain
- 1 cup (about 4 oz) Flour, whole wheat
- 2 Tbsp Sugar, granulated
- ¾ tsp Baking powder
- ¼ tsp Baking soda
- ¼ tsp Salt
- 1 tsp Rosemary, ground
- 1 tsp Sage, ground
- ¼ tsp Garlic powder
- 5 oz Buttermilk, low-fat
- ¼ cup (2 oz) Oil, vegetable
- 1 Eggs, large
- 1 oz Water
Quantity
6 Servings
- 1 cup (about 4 oz) Cornmeal, whole grain
- 1 cup (about 4 oz) Flour, whole wheat
- 2 Tbsp Sugar, granulated
- ¾ tsp Baking powder
- ¼ tsp Baking soda
- ¼ tsp Salt
- 1 tsp Rosemary, ground
- 1 tsp Sage, ground
- ¼ tsp Garlic powder
- 5 oz Buttermilk, low-fat
- ¼ cup (2 oz) Oil, vegetable
- 1 Eggs, large
- 1 oz Water
*See Marketing Guide
Instructions
- Whisk cornmeal, flour, sugar, baking powder, baking soda, salt, rosemary, sage, and garlic powder together in a large mixing bowl.
- Whisk buttermilk, oil, eggs, and water together in a separate bowl.
- Add the buttermilk mixture to the dry ingredients and mix until smooth. The mixture will be thick; do not add more buttermilk.
- Heat a 12-inch nonstick griddle over medium heat, and spray with a pan release spray.
- Using a 1/3 cup dry measuring cup or 3 oz ladle, portion 3 oz of batter onto the hot griddle, making 4 ½ inch corn cakes.
- Cook until edges are set, and bubbles develop on the surface, about 2 to 3 minutes.
- Using a spatula, flip the corn cakes. Continue to cook second side for 1 to 2 minutes, until golden brown.Critical Control Point:Heat to 165 °F for at least 15 seconds. Hold for hot service at 140 °F or higher.
- Serve immediately. Serve 1 corn cake. Suggest serving with sour cream or corn salsa, and 1 oz smoked salmon slices.
Nutrition INFORMATION
Griddle Corn Cakes USDA for Family Child Care Homes
Amount Per Serving
0 1 corn cake
Calories
248
Total Fat
11
g
17
%
Saturated Fat
1
g
6
%
Cholesterol
35
mg
12
%
Sodium
261
mg
11
%
Total Carbohydrate
31
g
10
%
Dietary Fiber
3
g
13
%
Total Sugars
3
g
3
%
Added Sugars included
10000
g
Protein
6
g
12
%
Vitamin A
117
IU
2
%
Vitamin C
0
mg
0
%
Calcium
78
mg
8
%
Iron
2
mg
11
%
N/A=data not available
*Marketing Guide
Notes
The food safety temperatures are based on Federal consumer food safety guidance. Some information may be different in your state. Always check with your local regulatory authority (health department) or sponsoring organization (sponsor) for guidance on current food safety requirements in your operation.
Yield / Volume
