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Dale Talde’s Corn and Bacon Skillet Pancake

Get creative with the canned corn in your Cantry! Harvested and canned at its peak of ripeness, its nutrition, freshness and flavor are sealed in naturally – making it the perfect ingredient in this delicious recipe.

Prep Time: 15 minutes

Cook Time: 15 minutes

Servings: 6

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Dale Talde’s Corn and Bacon Skillet Pancake


2 14.5 ounce cans corn, drained
½ cup milk
¼ cup cream
2 large eggs
2 large egg yolks
½ cup Cheddar cheese
¾ cup all-purpose flour
¾ cup corn meal
½ teaspoon baking powder
1 teaspoon salt
2 tablespoons butter
1 tablespoon olive oil
½ cup bacon, cooked and crumbled


Preheat oven to 400°F.

In a blender, add canned corn, milk, cream, eggs and egg yolks; blend. In a bowl mix cheese with all dry ingredients. Mix wet and dry ingredients in a large bowl until combined. There should be lumps.

Heat an ovenproof skillet to medium heat; add butter and olive oil to pan. Add corn pancake mix. Sprinkle with bacon. Cook 15 minutes until golden brown and firm but still soft in center.

Nutrition Information Per Serving:

Calories 379; Total Fat 20g (Sat 9g, Trans 0g); Cholesterol 164mg; Sodium 524mg; Total Carbohydrates 40g; Dietary Fiber 3g; Sugars 4g; Protein 13g; Vitamin A 600IU; Vitamin C 1mg; Calcium 140mg; Iron 2mg; Vitamin D 44IU; Folate 56mcg

% Daily Value: Vitamin A 12%; Vitamin C 2%; Calcium 14%; Iron 13%