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Flery Manor's Gourmet Breakfast

Corn Cakes


1 cup stone ground cornmeal

1 cup boiling water

1 tablespoon sugar

1/4 cup butter

1 cup chopped onion

2/3 cup red bell pepper

2 eggs

1 1/2 cups milk

2 cups corn (Cut off cob or frozen)

1/4 cup salsa

2 cups biscuit mix 

1/2 cup cilantro chopped

Salt and Pepper to taste


Using a large mixing bowl, mix corn meal, sugar and boiling water.  Let corn meal rest while you sauté the onions and bell pepper.  Turn off heat and add corn to the pan.  Pour this mixture into the bowl.  Cool before adding the eggs, salsa, cilantro, and milk.  Mix well.  Add biscuit mix.  (Don't over mix batter.)  Salt and pepper to taste.  Fry as you would for any other pancake until cooked through and brown in color.  Serve with sour cream.

Makes about 24 cakes

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