Breakfast & Brunch

Colby-Jack Corn Cakes

Prep Time: 15 min  |  Cook Time: 20 min  |  Servings: 8  |  Calories: 141
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Colby-Jack Corn Cakes
Prep Time
15 min
Cook Time
20 min

Our flawlessly simple recipe makes perfect pancakes every single time. The hearty, rustic flavors of cornmeal cakes and tasty Sargento® Shredded Reduced Fat Colby-Jack Cheese inside and melted on top make for a breakfast treat we all know and love.

  • 1/2 cup yellow cornmeal
  • 1/2 cup all-purpose flour
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1 cup low-fat buttermilk
  • 2 egg whites
  • 3/4 cup frozen or fresh corn kernels
  • 1 cup (4 oz.) Sargento® Shredded Reduced Fat Colby-Jack Cheese, divided
  1. Combine cornmeal, flour, baking soda and salt in medium bowl. Whisk buttermilk and egg whites into dry ingredients; do not over mix. Stir in corn and 3/4 cup cheese.
  2. Heat large nonstick skillet or griddle on medium. Drop batter by scant 1/4 cupfuls into hot skillet. Cook 2 minutes; turn and cook 1 to 2 minutes more or until golden brown on both sides. Transfer to a foil-lined baking sheet in a single layer. Keep warm in preheated 200°F oven.
  3. Sprinkle remaining cheese evenly over corn cakes; return to oven 1 to 2 minutes or until cheese is melted and corn cakes are warmed.

Serving Size 8

Calories 141

*Percent Daily Values (DV) are based on a 2,000 calorie diet.

Amount/Serving %DV*
Total Fat 3.30g 5%
Sat. Fat 1.90g 10%
Mono Unsat. Fat 0.70g
Poly Unsat. Fat 0.20g
Cholesterol 11mg 4%
Sodium 358mg 15%
Total Carbohydrate 20g 7%
Dietary Fiber 1g 4%
Sugars 0g
Protein 8g
Vitamin A 6RE
Vitamin C 1mg 2%
Calcium 146mg 15%
Iron 1mg 6%