Chicken Chile Corn Cakes with Buttery Maple Gravy

Chicken & Corn Cakes with Maple Chilie Gravy

No ratings yet

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!

Prep Time15

Cook Time15

Total Time30

Course: 30 minute dinners

Cuisine: Chicken

Servings: servings

Calories: 676kcal

Author: Renee Goerger

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

Nutrition