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Organic Bi-Color Corncakes
By Melissa's Corporate Chefs


4 large Eggs
1 1/2 cups Buttermilk
3 tablespoons Unsalted Butter melted
1 1/2 cups Corn ,red and white kernels removed
1 cup Cornmeal
1 cup All-Purpose Flour
2 tablespoons Sugar
1 teaspoon Salt
1 teaspoon Baking Soda


Whisk together eggs, buttermilk and melted butter in a medium mixing bowl. Stir in corn kernels. Sift together cornmeal, flour, sugar, salt, and baking powder. Add dry ingredients to the buttermilk-corn mixture and stir until combined. Let stand for 20 minutes in a cool place.

Heat saucepan to medium heat and add just enough butter to coat the bottom of the skillet. Ladle 1/4 cup corn batter into pan, cook until the edges of the pancake start to brown and bubbles appear on the surface, around 2 minutes. Flip, cook another 2 minutes.

Serve as a change for breakfast with eggs and bacon or serve as a savory corncake at your favorite BBQ.