Chicken Chile Corn Cakes with Buttery Maple Gravy
This Chicken and Chile Corn Cakes with Buttery Maple Gravy recipe is a fun and delicious, 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!
Servings: 6 servings
Calories: 676kcal
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
To make the gravy:
- In a medium skillet, melt the butter and add the flour over medium heat. Cook and stir for 1 minute.
- Add the chicken stock and continue stirring until thickened.
- Add the maple syrup and the salt and pepper.
- Keep warm.
To make the corn cakes:
- In a large bowl, mix together the corn muffin mix, milk, 4 tablespoons butter, eggs, chiles and maple syrup.
- Heat a large skillet to medium/high heat.
- Brush the skillet with melted butter and add corn cakes approximately 3" - 4" in diameter.
- Cook until golden on each side.
- Remove the cooked corn cakes to a plate to keep warm and continue the process with the remaining batter.
- To serve: top the corn cakes with the chicken and the maple gravy.
- Top with parsley if desired.
Video
Notes
Tools and equipment:
large skillet
spatula
large bowl
medium saucepan
whisk
spatula
large bowl
medium saucepan
whisk
Nutrition
Serving: 1serving | Calories: 676kcal | Carbohydrates: 61g | Protein: 35g | Fat: 32g | Saturated Fat: 13g | Polyunsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 206mg | Sodium: 1012mg | Fiber: 3g | Sugar: 25g
