Corn Cakes

5 Days(s) Ago    👁 160
corn cakes

Corn Cakes Recipe- Savory, buttery corn cakes with just a touch of sweetness are among the most irresistible sides out there. These savory pancakes are totally addictive and the perfect way to indulge in sweet, golden corn.

When corn season rolls around, corn cakes are always on my menu! They are so ridiculously tasty that I make them up out of season, too. I have to say, these beauties cook up pretty well with canned or frozen corn.

And boy, are they easy! It only takes a few minutes to whip up the batter, and they fry up in a matter of minutes. Theyre quick, easy, and delicious - the ultimate recipe trifecta.

When to Serve Corn Cakes

Another thing to love about having a corn cake recipe on hand is its versatility. They make a great side, a lovely appetizer, and a fantastic breakfast. Basically, serve them anytime you feel like it.

Recipe Ingredients
  • Flour- To turn corn into cakes, mix all-purpose flour with a little baking soda and powder to give it some rise.
  • Corn Kernels- Fresh, frozen, or canned corn all work wonderfully for this recipe.
  • Veggies- Chopped bell pepper and green onion lend color, flavor, and texture.
  • Dairy- Sour cream and butter deliver richness and a subtle tang that is heavenly. 😇
  • Eggsbind the ingredients together and make corn cakes even more filling.
  • How to Make Corn Cakes
    • DryIngredients- In a large bowl, whisk the flour, sugar, baking powder, baking soda, and salt. (Photo 1)
    • MoistIngredients- In a separate bowl, thoroughly mix the corn, bell pepper, green onion, eggs, sour cream, and melted butter. (Photo 2)
    • Combine- Mix the wet and dry ingredients just until combined. Please dont overmix. (Photos 3-4)
    • Heata large skillet over medium heat. Generously grease the skillet with cooking spray or oil.
    • Cook- Drop the batter by cup onto the hot skillet. Cook for 2-3 minutes per side or until golden brown and cooked through. (Photos 5-6)
    • Servewhile still hot with your favorite toppings, such as butter, sour cream, and salsa.
    Recipe Variations
  • Make em spicy!Add chopped jalapeno or your favorite spicy pepper to the batter for a nice kick. ️🔥
  • Make em herby. Feel free to add fresh chopped herbs to the mix. Basil or thyme would taste great in these corn cakes.
  • Get creative with your toppings.You can top these with almost anything, so play with the flavors as you please. Fresh cilantro and salsa are wonderful, and honey and queso fresco are delightful - honestly, the skys the limit here.
  • Sweet corn tamale cakes.Replace half the flour with masa harina for that delicious Mexican sweet corn cake flavor. Corn meal would also work if you dont have masa harina.
  • Grilled corn cakes.Are you already firing up the grill? Heat a griddle and cook these guys on the grill for extra goodness.
  • Tips and Tricks
  • Keep an eye on your skillet temperature. If its too hot, theyll brown on the outside quicker than the inside can cook.
  • I repeat, dont overmix these because the texture can get a little too tough.
  • These cook fast, so dont walk away. They only need a couple of minutes per side, so distractions can easily result in burnt cakes. 💔
  • Make-Ahead Instructions

    Corn cake batter stores in the refrigerator for up to 24 hours, then cooks up quickly when youre ready. Or make them ahead according to the instructions and let them cool completely. Refrigerate them in an airtight container for up to 3 days.