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2 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon granulated sugar
1/2 teaspoon salt
1 (8 ounce) can creamed corn
1 tablespoon butter, melted
1/2 cup water
Blend dry ingredients. Add creamed corn (using all the canned liquid), melted butter and water. Stir to mix, but do not over-mix.
Grease a hot skillet with solid shortening and pour a scoop of the mix to test the temperature. Bubbles should form on top of the flapjack before turning. Brown on both sides.
Serve sprinkled with confectioners' sugar, if desired.
Use honey as a topping instead of the usual maple syrup, if desired.
Southwestern Breakfast and Brunch Recipes
Mexican Breakfast Recipes
Southwestern Recipes Index