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Photo: William Dickey; Styling: Lisa Powell Bailey Photo by: Photo: William Dickey; Styling: Lisa Powell Bailey

Chile-Corn Griddle Cakes

Liven up time-tested hoe cakes with green chiles and corn.

Southern Living MAY 2007

  • Yield: Makes 10 (4-inch) cakes
  • Cook time: 8 Minutes
  • Prep time: 10 Minutes


  • 1 cup frozen corn niblets, thawed
  • 1 cup cornmeal mix
  • 1/2 cup buttermilk
  • 1/2 cup boiling water
  • 1 (4.5-oz.) can chopped green chiles, undrained
  • 1 tablespoon vegetable oil
  • 1/4 teaspoon ground cumin
  • Butter


1. Whisk together first 7 ingredients, whisking just until dry ingredients are moistened. (Batter will be thin.)

2. Spoon batter by level 1/4 cupfuls onto a hot (375°) greased griddle or a greased nonstick skillet over medium-high heat. Cook, in batches, 3 to 4 minutes or until tops are covered with bubbles and edges look slightly dry and cooked; turn and cook until done. Serve with butter.


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Chile-Corn Griddle Cakes Recipe