Chicken Chile Corn Cakes with Buttery Maple Gravy
This Chicken and Chile Corn Cakes with Buttery Maple Gravy recipe is uniquely yummy. It's a hearty meal that has a little sweet, a little heat, and a whole lot of delicious!
Servings: 6 servings
Calories: 238kcal
Equipment
- 3-quart sauce pan optional
- medium skillet optional
- grill pan optional
- Large Skillet optional
Ingredients
- 1 3-4 pound rotisserie chicken meat removed from the bones and skin discarded. Set the meat aside.
For the gravy:
- 3 tablespoons butter
- 3 tablespoons flour
- 2 cups chicken stock
- 2 tablespoon pure maple syrup
- ½ teaspoon salt
- pinch black pepper
To make the corn cakes:
- 2 boxes (8.5 ounces each box) corn muffin mix
- ⅔ cup milk
- 4 tablespoons, plus additional for the skillet butter melted
- 2 large eggs
- 1 can (4 ounces) fire roasted Chiles
- 2 tablespoon pure maple syrup
- chopped parsley as garnish if desired
Instructions
To make the gravy:
- In a medium skillet (or 3-quart saucepan), melt the butter over medium heat. Add the flour, stirring until combined. 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 the corn cake batter to form approximately 3" - 4" round corn cakes. being careful not to let them touch.Note - Do not overcrowd the pan. You'll most likely need to make a few batches.
- Cook the corn cakes until golden on each side (approximately 1½ - 2 minutes per side).
- Remove the cooked corn cakes to a plate and keep warm. Continue the same process with the remaining batter.
To serve:
- Add the corn cakes to a platter or to individual serving plates and top with the chicken and Chile gravy. Garnish with chopped parsley if desired.
Notes
Store left overs in an airtight container in the refrigerator for up to 5 days.
May be frozen. Store in an airtight freezer container. Label and date. Freeze for up to 4 months. Thaw in the refrigerator overnight.
Nutrition
Serving: 1serving | Calories: 238kcal | Carbohydrates: 16g | Protein: 6g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 103mg | Sodium: 458mg | Potassium: 182mg | Fiber: 0.1g | Sugar: 11g | Vitamin A: 541IU | Vitamin C: 0.3mg | Calcium: 63mg | Iron: 1mg
