You’re busy. Your time is precious. You need a supply of quick meals that your family will love. You need Texas Corn Cakes.
From Corn Fritters to Huevos Rancheros, here are six quick meals to get you started. But there are more; create what your family will love.
They look like pancakes. And they are pancakes. But they are much more. They make corn dogs and chili corncakes. And soon you’ll find more ways to use them.
There are three basic ways to use this mix with these recipes: pancakes, silver dollar pancakes, and waffles. You can add whatever you want—chili peppers to bacon. (Corn dogs is the exception.)
For the silver dollar pancakes, we use this Silver Dollar Pancake Form. All the pancakes come out round and the same size and it’s much faster to cook seven at a time than one at a time.
Learn more about this silver dollar pancake form including how to cook brownies on the stovetop and frittatas and eggs all the same size.
For corn waffles, batter right out of the bag works fine. If you would like a little lighter, crisper waffle, whip two egg whites until they are foamy and peaks form, and then gently fold them into the batter.
Choose your corncake mixes here:
The Meals
Meal Suggestion: Corn Fritters
We’ve made corn fritters for years. Using Texas Corn Cake batter makes them very quick and easy. We like them with the diced green chilies, but you can leave them out. Try serving them with a syrup or a flavored honey.
Ingredients
- 1 1/2 cups of Texas Corn Cakes Pancake Mix
- 3/4 cup cold water, more or less for desired consistency
- 1 can corn, well-drained
- 2 tablespoons diced chilies, well drained (optional).
Directions
- Mix the batter, water, drained corn, and optional chilies together in a large bowl.
- In a deep fryer or heavy pan, heat enough oil for deep frying. The oil should be hot, 365 degrees.
- Drop three or four large spoonful’s of batter into the hot oil. Let them cook for three or four minutes, turning once, or until they just start to brown. Remove them to dry on paper towels. Serve immediately drizzled with syrup or honey.
Meal Suggestion: Corn Dogs Better than the Fair
Ingredients
- One package of eight good quality brats cut crosswise
- 1 1/2 cups Texas Corn Cake mix
- 1 cup milk
- 1 large egg
- Cooking oil, canola or other
- 16 wooden skewers about 4-inches long (cut longer skewers into shorter sticks)
Directions
- Wipe the dogs with paper towels to remove any moisture and set them aside. The batter will stick to dogs much better if they are wiped dry.
- Insert the skewers into the ends of the hot dogs.
- In a large bowl, stir the batter mix, the egg, and the milk together. The batter will be thicker than pancake batter.
- Pour three to four inches of oil into a six-inch deep pan. Heat the oil to 350 degrees.
- While the oil is heating, pour some of the batter into a tall glass, taller than the dogs are long.
- Dip a dog into the batter vertically and lift it from the batter keeping it straight up so that the excess batter drops off the end and turn the coating by slowly spinning the stick between your fingers. (It’s harder to explain than to do). If the dog is not kept vertical, the batter will not be uniformly distributed around the dog.
- Carefully stick the dog in the hot oil at an angle and hold it for three to five seconds before releasing it to float in the oil. By holding the dog in the hot oil for a few seconds, the batter starts to cook and expand, and the dog becomes more buoyant and less likely to stick to the bottom of the pan.
- Cook for 2 to 3 minutes more or until golden brown, turning to brown evenly. Remove with tongs and drain on a baking sheet lined with paper towels.
- Serve with your favorite dip, ketchup, or mustard.
Meal Suggestion: Erin’s Chili Corncakes
Erin worked for us in the store. She loves her corn cakes. This is one of her favorite quick meals.
She adds chilies (optional) to the batter. She stacks corncakes on each plate and then loads on some chili. She then sprinkles grated cheese over the chili.
If the chili is not hot enough, she’ll reheat it in the microwave.
Meal Suggestion: Corn and Black Beans Cakes
(I love these!)
Make the mix according to package instructions. Add 3/4 of a cup of canned black beans, well-drained, and 1/2 of a cup kernel corn. Take 6 or 8 slices of crisply fried bacon, crumble it, and add it to the batter. Stir until it’s evenly mixed. Instead of bacon, you can substitute leftover ham or leave the meat out altogether.
Cook on the griddle as with the pancakes. The batter will be thick enough you may need to spread it a little with the back of a spoon before the batter begins to bake.
Serve as pancakes with a syrup or cheese sauce. My favorite is buttermilk syrup.
This is one of my favorite quick meals.
Meal Suggestion: Maple Bacon Corncakes
Maple and bacon is a classic combination.
Take 6 or 8 slices of crisply fried bacon, crumble it, and add it to the batter. Stir until it’s evenly mixed.
Cook them as you do pancakes.
Meal Suggestion: Huevos Rancheros on a Corncake Waffle
This is a slick way to make huevos rancheros, on a corn cake instead of a tortilla—either a waffle or pancakes.
The egg is nestled on a bed of fresh homemade salsa made with diced tomatoes and avocado with diced cilantro. For flavor, add juice from a lime and little South of the Border seasoning. Sprinkle some shredded cheese over the salsa before adding the fried egg.
If you are using larger waffles, add two eggs.
