Easy Breakfast Corn Cakes

0

My quick 4-ingredient corn pudding recipe has been a dairy-free lifesaver at many family holidays. It’s easy to whip up in anyone’s kitchen just before the big Thanksgiving meal, so I don’t need to worry about preparation ahead of time. But the best thing about this delicious dairy-free side dish could be the leftovers. Thanks to my mom, we discovered that the chilled corn pudding makes amazing corn cakes for breakfast!

Easy Breakfast Corn Cakes Dairy-Free Recipe - A Thanksgiving Leftovers Tradition!

My kids tend to get up hours earlier than anyone else, so an easy first breakfast like this one comes in handy when staying with family. In fact, the corn cakes are so simple to prepare that little ones can shape the cakes while kids who are old enough to safely cook on the stove can heat them up while the rest of us sleep! And what better way to wake up than from the warm scent of maple syrup atop pan-fried corn cakes.

Easy Breakfast Corn Cakes Dairy-Free Recipe - A Thanksgiving Leftovers Tradition!

Special Diet Notes & Options: Breakfast Corn Cakes

By ingredients, this recipe is dairy-free / non-dairy, nut-free, peanut-free, soy-free, and vegetarian.

For gluten-free and dairy-free breakfast corn cakes, see my options for making the corn pudding without gluten.

Easy Breakfast Corn Cakes
 
Prep time
Cook time
Total time
 
Author:
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
  1. Heat the oil over medium heat in a nonstick skillet.
  2. Form the chilled corn pudding into small cakes, about 1½ to 2 inches across.
  3. Place them in the pan and cook until the bottoms are browned.
  4. Gently flip the cakes over and cook until they are browned and heated through.

About Author

Sarah is the Associate Editor for Go Dairy Free. She also shares food and daily dilemmas as a milk allergy mom via her blog, No Whey, Mama. Sarah’s previous experience includes work as a copy editor at Thoroughbred Times magazine, a content writer at Travelago.com, and an intern at Mister Rogers’ Neighborhood.

Leave A Reply

Rate this recipe: