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Griddle Corn Cakes USDA Recipe for Schools

Deliciously sweet and savory, these griddle corn cakes are a tasty option for breakfast or lunch.
NSLP/SBP CREDITING INFORMATION
1 corn cake provides 2 oz eq grains.
SOURCE
USDA Standardized Recipes Project - 2024
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Age Group: Ages 6-18
Serving Size: 50-100
Program Type: School Meals
Program Meal Type: Breakfast, Lunch, Supper
Conventional Meal Category: Vegetarian, Whole Grain-Rich
Program Meal Component: Grains
Meal Service Temperature: Hot
Cooking Method: Stovetop/griddle
Season: Summer, Fall, Spring, Winter
Multicultural Region: North America
50 servings
Calories: 220

Ingredients

50 Servings

    Weight

    • 2 lbs Cornmeal, whole grain
    • 1 lb 12 oz Flour, whole wheat
    • - - Sugar, granulated
    • - - Baking powder
    • - - Baking soda
    • - - Salt
    • - - Garlic powder
    • - - Rosemary, ground
    • - - Sage, ground
    • - - Buttermilk, low-fat
    • - - Oil, vegetable
    • 8 oz Eggs, frozen whole eggs, thawed
    • 4 oz Water

    Measure

    • 1 qt 2 cups Cornmeal, whole grain
    • 1 qt 2 cups Flour, whole wheat
    • ¼ cup Sugar, granulated
    • 2 Tbsp 2 tsp Baking powder
    • 2 tsp Baking soda
    • 2 tsp Salt
    • 1 Tbsp 1 tsp Garlic powder
    • 2 Tbsp 2 tsp Rosemary, ground
    • 2 Tbsp 2 tsp Sage, ground
    • 1 qt 1 cup Buttermilk, low-fat
    • 2 cups Oil, vegetable
    • 4 eggs Eggs, frozen whole eggs, thawed
    • ½ cup Water

    100 Servings

      Weight

      • 4 lbs Cornmeal, whole grain
      • 3 lbs 8 oz Flour, whole wheat
      • - - Sugar, granulated
      • - - Baking powder
      • - - Baking soda
      • - - Salt
      • - - Garlic powder
      • - - Rosemary, ground
      • - - Sage, ground
      • - - Buttermilk, low-fat
      • - - Oil, vegetable
      • 1 lb Eggs, frozen whole eggs, thawed
      • 8 oz Water

      Measure

      • 3 qts Cornmeal, whole grain
      • 3 qt Flour, whole wheat
      • ½ cup Sugar, granulated
      • ⅓ cup Baking powder
      • 1 Tbsp 1 tsp Baking soda
      • 1 Tbsp 1 tsp Salt
      • 2 Tbsp 2 tsp Garlic powder
      • 5 Tbsp 1 tsp Rosemary, ground
      • 5 Tbsp 1 tsp Sage, ground
      • 2 qts 2 cups Buttermilk, low-fat
      • 1 qt Oil, vegetable
      • 8 eggs Eggs, frozen whole eggs, thawed
      • 1 cup Water

      -

      50 Servings

        Weight

        • 2 lbs Cornmeal, whole grain
        • 1 lb 12 oz Flour, whole wheat
        • - - Sugar, granulated
        • - - Baking powder
        • - - Baking soda
        • - - Salt
        • - - Garlic powder
        • - - Rosemary, ground
        • - - Sage, ground
        • - - Buttermilk, low-fat
        • - - Oil, vegetable
        • 8 oz Eggs, frozen whole eggs, thawed
        • 4 oz Water

        Measure

        • 1 qt 2 cups Cornmeal, whole grain
        • 1 qt 2 cups Flour, whole wheat
        • ¼ cup Sugar, granulated
        • 2 Tbsp 2 tsp Baking powder
        • 2 tsp Baking soda
        • 2 tsp Salt
        • 1 Tbsp 1 tsp Garlic powder
        • 2 Tbsp 2 tsp Rosemary, ground
        • 2 Tbsp 2 tsp Sage, ground
        • 1 qt 1 cup Buttermilk, low-fat
        • 2 cups Oil, vegetable
        • 4 eggs Eggs, frozen whole eggs, thawed
        • ½ cup Water

        100 Servings

          Weight

          • 4 lbs Cornmeal, whole grain
          • 3 lbs 8 oz Flour, whole wheat
          • - - Sugar, granulated
          • - - Baking powder
          • - - Baking soda
          • - - Salt
          • - - Garlic powder
          • - - Rosemary, ground
          • - - Sage, ground
          • - - Buttermilk, low-fat
          • - - Oil, vegetable
          • 1 lb Eggs, frozen whole eggs, thawed
          • 8 oz Water

          Measure

          • 3 qts Cornmeal, whole grain
          • 3 qt Flour, whole wheat
          • ½ cup Sugar, granulated
          • ⅓ cup Baking powder
          • 1 Tbsp 1 tsp Baking soda
          • 1 Tbsp 1 tsp Salt
          • 2 Tbsp 2 tsp Garlic powder
          • 5 Tbsp 1 tsp Rosemary, ground
          • 5 Tbsp 1 tsp Sage, ground
          • 2 qts 2 cups Buttermilk, low-fat
          • 1 qt Oil, vegetable
          • 8 eggs Eggs, frozen whole eggs, thawed
          • 1 cup Water

          Instructions

          • Whisk cornmeal, flour, sugar, baking powder, baking soda, salt, garlic powder, rosemary, and sage 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 griddle or tilt skillet to medium heat, and spray with a pan release spray.
          • Using a ⅓ cup dry measuring cup or No. 12 scoop, portion batter onto the hot griddle, flattening corn cakes as needed to make 4 ½ inch circles.
          • Cook until edges are set, and bubbles develop on the surface, about 2 to 3 minutes.
          • Using a thin, wide 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.
          • Transfer corn cakes to a pan for hot holding.
            Critical Control Point:
            Hold for hot service at 135 °F or higher.
          • Hold hot until service. Serve 1 corn cake.

          Notes

          Cooking Process #2: Same Day Service.
          Suggest serving with sour cream or corn salsa, and 1 oz smoked salmon slices.
          The food safety temperatures are based on the FDA Food Code. Some information included 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

          Nutrition

          Serving: 01 corn cake | Calories: 220 | Total Carbohydrate: 28g | Protein: 4g | Total Fat: 10g | Saturated Fat: 1g | Cholesterol: 18mg | Sodium: 265mg | Dietary Fiber: 2g | Total Sugars: 2g | Vitamin A: 91IU | Vitamin C: 0mg | Calcium: 84mg | Iron: 1mg | Added Sugars included: 10000g