A warm, buttery Nebraska breakfast

Perfect for game day.

Part cornbread, part pancake, and just a little bit sweet. Golden on the outside, soft and tender inside, and finished with butter, honey, and cinnamon.

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◷5 minutesPrep time

◒5–6 minutesCook time

✦2 corn cakesMakes

♥Made in NebraskaGame-day approved

From leftover cornbread to breakfast

Some foods just seem made for a Nebraska morning.

Husker Corn Cakes started with a simple question: what can you do with one piece of leftover cornbread? Crumble it up, add an egg, fry it in butter, and suddenly that leftover square becomes a warm, golden breakfast.

A spoonful of sweet corn adds little bursts of sweetness if you like it — and if you don't, skip it. Top the finished cakes with butter, honey, and a pinch of cinnamon, pour a cup of coffee, and you've got a breakfast that feels right at home before kickoff or first serve.

Simple. Sweet. A little savory. And about as Nebraska as breakfast gets.

Husker Corn Cake cut open to show the soft interior — Golden and buttery on the outside, soft and tender inside.

The official recipe

Husker Corn Cakes

One piece of cornbread. Two cakes. About ten minutes from bowl to plate.

Directions

1
Crumble.
Place one piece of cornbread in a bowl and crumble it into coarse crumbs.
2
Mix.
Add the sweet corn, if using, and one large egg. Stir until well combined.
3
Heat.
Heat a nonstick skillet over medium-high heat and melt enough butter to lightly coat the pan.
4
Cook.
Divide the mixture into two portions and shape into cakes in the pan. Cook about 2–3 minutes per side, until golden brown and cooked through.
5
Serve.
Top with butter, drizzle with honey, and finish with a pinch of cinnamon. Serve warm.

Sweet Corn Golden Cornbread Butter & Honey Made in Nebraska

Game-day breakfast

Football Saturday. Volleyball night. Same breakfast.

Whether you're heading out early or settling in to watch from home, Husker Corn Cakes are an easy way to start the day the Nebraska way.

GO BIG RED!