Corn's always been the basis of my favorite recipes—in fact, these corn cakes were one of the first things I made for my husband. For dinner, they're nice with fresh fruit salad and ham. They're also great with breakfast sausage and orange juice. Tom works for the highway department on Mount Hood, and we live at its base. Our children are 19, 16 and 13.
Featured In: 30 Make-Ahead Thanksgiving Recipes
- 1 cup all-purpose flour
- 1/2 cup yellow or blue cornmeal
- 1 tablespoon sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 eggs, separated
- 1 cup milk
- 1/2 cup butter, melted
- 1 cup cooked whole kernel corn
- 4 green onions, thinly sliced
- 1/2 medium sweet red pepper, finely chopped
- 1 can (4 ounces) chopped green chilies
- Oil for frying
- Maple syrup, optional
- In a medium bowl, combine flour, cornmeal, sugar, baking powder and salt. In a small bowl, beat egg yolks; blend in milk and butter. Add to dry ingredients; stir until just mixed. (Batter may be slightly lumpy).
- Stir in the corn, green onions, red pepper and green chilies; set aside.
- In a small bowl, beat egg whites until stiff peaks form. Gently fold into batter.
- For each pancake, pour about 1/4 cup batter onto a lightly greased hot griddle; turn when bubbles form on tops of cakes. Cook second side until golden brown. Serve immediately with syrup if desired. Yield: 20 pancakes.
Originally published as Fresh Corn Cakes in Country Woman July/August 1993, p33
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