Chicken & Chile Corn Cakes with Buttery Maple Gravy

This Chicken & Chile Corn Cakes with Buttery Maple Gravy recipe is a fun, think-outside-the-box riff on chicken & waffles. It’s a hearty meal that has a little sweet, a little heat, and a whole lot of deliciousness!

Chicken & Corn Cakes with Maple Chile Gravy

Are you a fan of chicken and waffles? I sure am. There is something about those sweet and savory flavors that get me every time! I would gladly eat chicken & waffles for breakfast, lunch or dinner.  And, I wouldn’t put it past me to eat chicken & waffles for all three meals in one particular day if I ever had the opportunity. LOL! Is it so wrong? Yeah, probably. But, a girl can dream, right?

This Chicken & Chile Corn Cakes with Buttery Maple Gravy is a relatively easy dinner recipe I concocted one night when I’d had a taste for chicken & waffles but wanted to mix things up a little.

Chicken & Corn Cakes with Buttery Maple Chilie Gravy

The recipe takes advantage of store-bought rotisserie chicken, boxed chicken stock, boxed corn bread mix, maple syrup, and a small can of fire roasted chiles. The other ingredients I used are basic fridge and pantry staples; flour, eggs, milk, and butter.

Making chicken & chile corn cakes is basically as easy as making pancakes in the morning, but with only a few other simple steps needed to make the buttery maple chile gravy. And let me tell you, the butter maple gravy is EVERYTHING!

Chicken & Corn Cakes with Buttery Maple Chile Gravy

Let’s start cooking shall we? All these pictures are making me hungry, and hopefully they’re making you hungry too!

Add 2 packages of corn bread mix into a large bowl. Add milk, butter, eggs, fire roasted chiles and maple syrup and whisk until just combined. Set aside while you make the gravy.

Chicken & Chilie Corn Cakes with Buttery Maple Gravy

In a medium pan melt butter and stir in flour. Cook for 2 minutes and add chicken stock. Cook to thicken, stirring frequently.

Making Buttery Maple Gravy

Season the gravy with salt and pepper. Stir in a bit of maple syrup. Remove the chicken from the bones (discard skin) of the rotisserie chicken.

Making Buttery Maple Gravy

Cook the corn cakes on a large, buttered skillet until golden brown on both sides. Serve the rotisserie chicken over the chile corn cakes and pour the buttery maple gravy over top. Garnish with fresh parsley (if desired) and serve hot!

How to make Chicken & Chilie Corn Cakes with Buttery Maple GravyChicken & Chili Corn Cakes with Buttery Maple GravyThe following Amazon.com items are some suggested products I’ve chosen that will aid you in the making (and serving) of this recipe for Chicken & Chile Corn Cakes with Buttery Maple Gravy, if needed. By clicking on the item, you’ll be taken directly to Amazon.com if you’re interested in purchasing any of these products. You are in no way required to do so, and you will not be charged in any way unless you decide to purchase a product through Amazon.


Chicken & Chile Corn Cakes with Buttery Maple Gravy
 
Prep time
Cook time
Total time
 
This Chicken & Chile Corn Cakes with Buttery Maple Gravy recipe is a fun, think-outside-the-box riff on chicken & waffles. It's a hearty meal that has a little sweet, a little heat, and a whole lot of delicious!
Author:
Recipe type: Main Course
Makes: 6 servings
Ingredients
  • 1 store-bought rotisserie chicken, meat removed from the bones and skin discarded. Set the meat aside.
  • To make the gravy:
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 2 cups chicken stock
  • 2 tablespoon maple syrup
  • ½ teaspoon salt
  • pinch black pepper
  • To make the corn cakes:
  • 2 boxes (8.5 ounces) corn muffin mix
  • ⅔ cup milk
  • 4 tablespoons butter, melted - plus additional for the skillet
  • 2 eggs
  • 1 can (4 ounces) fire roasted chiles
  • 2 tablespoon maple syrup
  • chopped parsley as garnish (if desired)
Instructions
  1. To make the gravy:
  2. In a medium skillet, melt the butter and add the flour over medium heat. Cook and stir for 1 minute.
  3. Add the chicken stock and continue stirring until thickened.
  4. Add the maple syrup and the salt and pepper.
  5. Keep warm.
  6. To make the corn cakes:
  7. In a large bowl, mix together the corn muffin mix, milk, 4 tablespoons butter, eggs, chiles and maple syrup.
  8. Heat a large skillet to medium/high heat.
  9. Brush the skillet with melted butter and add corn cakes approximately 3" - 4" in diameter.
  10. Cook until golden on each side.
  11. Remove the cooked corn cakes to a plate to keep warm and continue the process with the remaining batter.
  12. To serve: top the corn cakes with the chicken and the maple gravy.
  13. Top with parsley if desired.
Notes
Tools and equipment:

large skillet
spatula
large bowl
medium saucepan
whisk

Chicken & Chile Corn Cakes with Buttery Maple GravyChicken & Chile Corn Cakes with Buttery Maple Gravy

Since the recipe for Chicken & Chile Corn Cakes is my riff on a traditional chicken and waffle recipe, I think you might also enjoy another recipe I shared not that long ago for these Waffle Batter Fried Chicken Tenders. The extra crunch and flavor from frying the tenders with a thick waffle coated batter is simply outstanding!

Waffle Batter Fried Chicken Tenders

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Until we eat again, I hope you have a delicious day!

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7 Comments

  1. LOVE the corn cakes! The gravy sounds amazing!

  2. Love the twist on an old classic! Looks fantastic!

  3. Love how you’ve taken some store bought items and totally transformed them!

  4. Such a nice idea! I love the combination of chicken and waffles!

  5. This looks amazing! The flavors in this are right up my alley!

  6. The flavors in these sound incredible! I’d love to try them for dinner sometime!

  7. I am now totally craving those chile corn cakes!