Recipe for Corn Griddle Cakes
Breakfast... Pancakes, Biscuits, Toast Pancakes, Biscuits, Toast

CORN GRIDDLE CAKES

    Yield: 4 servings

    1 cup Cornmeal
    1/4 cup All-purpose flour
    1/2 tsp Baking soda
    1/2 tsp Salt
    1/4 cup Liquid egg replacer
    3/4 cup Soy milk
    1/2 cup Non-dairy "sour cream"
    1 1/2 cup Corn kernels

    In a large bowl, combine cornmeal, flour, soda & salt. Set aside. In a small bowl, combine the egg replacer, soy milk & "sour cream". Pour into the dry ingredients & stir until just moistened. Fold in the corn.

    Lightly oil a large skillet & heat over medium high heat. Ladle batter into pan & cook until brown on both sides. Serve immediately.

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