Corn Pancakes

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My Mom would often make Jiffy corn muffins on weekend mornings. While I was musing about this, I realized that there was a box of Jiffy cornbread in the cupboard and found this pancake recipe on the box. It was originally intended to be cooked on a griddle using melted Crisco, but I substituted melted butter and a frying pan since it's what I had on hand.

  • Cook Time: 20 minutes
  • Serves: 2-3


  • 1 box Jiffy (or similar) corn muffin mix
  • 1 egg
  • 2 tablespoons melted butter or shortening
  • ¾ cup milk


  1. Mix ingredients together in a bowl.
  2. Don't worry if batter is slightly lumpy: it's supposed to be that way.
  3. Cook on hot skillet which is greased with oil or butter.
  4. Flip pancakes when butter/oil bubbles appear around pancakes and edges begin to dry.