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Cowboy Corn Cake

Since we are a Western inn, we have a "Stable of Cowboy culinary favorites like.. John Wayne Casserole, Giddy Up grits and now our Cowboy Corn Cakes . All of these recipes adapt well to innovation and presentation. Our side includes the RiverSong brand on a slice of ham. And anyone who tries this has to be a ham themselves.
Recipe chef is Tasting Colorado by Michele Morris in Estes Park, Co
Recipe courtesy of Romantic RiverSong Bed and Breakfast Inn
Cook Time : This recipe is deceptively easy.
Yield : 6
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  • 4 eggs
  • 1 cup milk
  • 2 tablespoons butter, melted
  • 1 cup flour either wheat or corn flour
  • 1/4 cup cornmeal
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne pepper (optional)
  • 3 cups fresh or frozen sweet corn kernels
  • 1 cup green chiles, chopped (see Note)
  • Maple syrup

Beat the eggs and milk until blended; stir in butter. Combine the flour, cornmeal, baking powder, salt, and cayenne and slowly stir into the wet ingredients. Fold in corn and green chiles.

Using a ladle or an ice cream scoop, spoon the batter onto a greased griddle o skillet over medium heat. Cook on the first side until bubbles appear on top, and the flip and finish cooking on the second side. Serve with maple syrup.
Note: The heat of green chiles can vary greatly, as can individual tolerance for heat. If your chiles are medium or hot, or if you prefer a milder corn cake, omit the cayenne.