Easy Breakfast Corn Cakes
Prep time
Cook time
Total time
Author: Sarah Hatfield
Serves: 8 servings
Ingredients
- 1 tablespoon cooking oil (coconut, olive, rice bran, grapeseed, or your choice)
- Leftover dairy-free corn pudding, chilled
- Maple syrup, for serving
- Fruit, for serving
Instructions
- Heat the oil over medium heat in a nonstick skillet.
- Form the chilled corn pudding into small cakes, about 1½ to 2 inches across.
- Place them in the pan and cook until the bottoms are browned.
- Gently flip the cakes over and cook until they are browned and heated through.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/easy-breakfast-corn-cakes