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Chicken & Corn Cakes with Maple Chilie Gravy
Chicken & Chile Corn Cakes with Buttery Maple Gravy
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
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!
Course: Main Course
Servings: 6 servings
Renee - Kudos Kitchen: Renée - Kudos Kitchen
  • 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
  • 2/3 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
  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.
Recipe Notes

Tools and equipment:

large skillet
large bowl
medium saucepan