Canned Corn Griddle Cakes

The dry ingredients can be sifted and combined up to 1 week ahead and stored in an airtight container at room temperature. However, the batter should be mixed and cooked immediately for best texture, as the baking powder begins reacting as soon as it contacts the wet ingredients.

Store cooked griddle cakes in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 5-7 minutes, or toast in a toaster or toaster oven until warmed through and slightly crisp on the outside. They can also be frozen for up to 2 months; place parchment paper between cakes, wrap tightly, and reheat directly from frozen.