Country Corncakes Recipe
Country Corncakes Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
Although we live in a suburban area, we are lucky to have plenty of farms nearby where we can purchase fresh homegrown corn. When it's out of season, though, I do substitute canned or frozen corn in this favorite recipe.
MAKES:
7 servings
TOTAL TIME:
Prep: 15 min. Cook: 20 min.
MAKES:
7 servings
TOTAL TIME:
Prep: 15 min. Cook: 20 min.

Ingredients

  • 1-1/2 cups yellow cornmeal
  • 1/4 cup all-purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 egg
  • 1-1/2 cups buttermilk
  • 2 tablespoons butter, melted
  • 1-1/2 cups fresh corn or frozen corn
  • Sour cream, optional
  • 6 bacon strips, cooked and crumbled, optional
  • 2 tablespoons minced chives, optional

Directions

In a small bowl, combine the first five ingredients; make a well in the center. In another bowl, beat the egg, buttermilk and butter; pour into well and stir just until blended. Gently stir in corn; do not overmix. Cover and let stand for 5 minutes.
Pour batter by 1/4 cupfuls onto a greased cast-iron skillet or griddle over medium-high heat. Turn when bubbles form on top, about 2-3 minutes. Cook until the second side is golden brown. Top with the sour cream, bacon and chives if desired. Yield: 14 corncakes.
Originally published as Country Corncakes in Bountiful Harvest Cookbook 1994, p27

Nutritional Facts

2 each: 220 calories, 5g fat (3g saturated fat), 41mg cholesterol, 451mg sodium, 37g carbohydrate (6g sugars, 3g fiber), 7g protein.

  • 1-1/2 cups yellow cornmeal
  • 1/4 cup all-purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 egg
  • 1-1/2 cups buttermilk
  • 2 tablespoons butter, melted
  • 1-1/2 cups fresh corn or frozen corn
  • Sour cream, optional
  • 6 bacon strips, cooked and crumbled, optional
  • 2 tablespoons minced chives, optional
  1. In a small bowl, combine the first five ingredients; make a well in the center. In another bowl, beat the egg, buttermilk and butter; pour into well and stir just until blended. Gently stir in corn; do not overmix. Cover and let stand for 5 minutes.
  2. Pour batter by 1/4 cupfuls onto a greased cast-iron skillet or griddle over medium-high heat. Turn when bubbles form on top, about 2-3 minutes. Cook until the second side is golden brown. Top with the sour cream, bacon and chives if desired. Yield: 14 corncakes.
Originally published as Country Corncakes in Bountiful Harvest Cookbook 1994, p27

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