Corncake Pancakes with Mushrooms and Creamy Cumin Sauce

This savory corn pancake is great for brunch or dinner.


    Yield: about 14 three” pancakes

      Sauteed Mushrooms
    • 16 oz. package pre-sliced Crimini mushrooms (brown mushrooms)
    • 1 TBSP butter or butter alternative
    • 1 TBSP olive oil or favorite oil
    • salt & pepper
    • 1/4 cup white wine or Sake (optional)
      Corncake Pancakes
    • 1 Bag Pamela’s Cornbread & Muffin Mix
    • 1/3 cup butter (melted) or oil of choice
    • 1 egg or equivalent of egg replacer
    • 1-1/4 cup milk, water, or non-dairy substitute
    • 1 cup fresh or frozen corn kernels, thawed
    • 1/4 cup cilantro—fresh, clean, chopped
    • 1/3 cup yellow, white or green onions—clean and chopped
    • 1 TBSP sugar
    • 1 tsp salt
    • 1/4 tsp black pepper
    • pinch of cayenne
    • oil of choice for fry pan
      Creamy Cumin Sauce
    • 1 cup sour cream, plain yogurt or non-dairy alternative
    • 1/2 tsp cumin
    • 1/2 tsp salt
    • 1/4 tsp black pepper

    Prepare mushrooms first and re-heat when needed.


    Melt butter and oil in a heavy bottom sauté pan. Add sliced mushrooms and sauté until they release their juices, season with salt and pepper to taste. Pour in white wine or sake with the mushrooms; cook until all liquid is gone.


    In a medium bowl, mix together all ingredients well.

    Heat a large cast iron or heavy sauté pan on medium heat; add a little oil to coat bottom of pan. Drop batter using 1/4 or 1/3 measuring cup and cook about two to three minutes per side, until golden brown. Repeat process until all corn cakes are cooked; keep warm in a 200° oven.


    Mix all four ingredients together. This will keep 5 or 6 days in the refrigerator.

    Serve Corncake Pancakes with Sautéed Mushrooms and dollop of Creamy Cumin Sauce.

    Based on recipe submitted by Greg Fontenot for the 2012 Recipe Contest.

    © Pamela's Products, Inc.

Customer Reviews

No reviews yet