Easy Breakfast Corn Cakes
Prep time
Cook time
Total time
Serves: 8 servings
  • 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
  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.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/easy-breakfast-corn-cakes