Jennifer Causey
Hands-On Time
20 Mins
Total Time
20 Mins
Serves 5

Here’s an easy recipe for the best breakfast ever: Turn cornbread mix into pancakes, then fold in juicy corn kernels and crunchy popped corn. It’s toasty, triple-corn deliciousness, aka the stuff weekend dreams are made of. Up the salty-sweet quotient by serving with bacon and salted butter. Or, for a decidedly savory rendition, fold in chopped scallions and some cheddar. The possibilities are endless with this simple yet decadent recipe. Shopping tip: Don’t forget to pick up the ingredients listed on the back of the cornbread mix, you'll need them!

How to Make It

Step 1

Prepare batter for corn muffin mix according to package directions. Stir corn into batter.

Step 2

Melt butter in a large nonstick skillet over medium until foaming. Pour batter by ¼-cupfuls in skillet. Cook until browned on bottom, about 90 seconds. Sprinkle 1 heaping tablespoon of popcorn on each corn cake; carefully flip, and press popcorn into each cake. Cook until browned on bottom, about 90 seconds. Transfer to a plate and repeat process with remaining batter and popcorn; adding more butter to skillet as needed between batches. Drizzle maple syrup over corn cakes; top with remaining popcorn.

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