Savory, buttery and super corny, these corn cakes are a recipe we love frying up. A mixture of both cornmeal and whole corn kernels gives these cakes their namesake. They’re perfect for a super savory breakfast and even better as a dinner main when loaded with toppings like cheese, herbs, garlicky vegetables, stewed beans or shredded meat.
Ingredients for Corn Cakes
- All-purpose flour: We use all-purpose flour in our corn cake recipe as a binder and to create a strong cake base.
- Cornmeal: Purchase a bag of yellow or blue cornmeal from the store, and avoid anything labeled as “corn flour.” Cornmeal is much grittier and thicker than light, dusty corn flour.
- Sugar: Our corn cake recipe gets a bit of sweetness and browning power from granulated sugar.
- Baking powder: Double-check that your baking powder hasn’t expired. You’ll need 1 whole tablespoon of it (that’s a lot!), so it’s imperative that the baking powder is able to do its job.
- Eggs: Separate the egg whites from the yolks, but do not discard either. You will need both the eggs and the yolks for separate steps in this corn cake recipe.
- Milk: Whole milk is best for corn cakes, but you can get away with 2% milk if that’s what is in your fridge. Buttermilk or heavy cream can be used in place of whole milk too.
- Butter: Melt 1/2 cup butter (aka one whole stick) for this recipe.
- Whole kernel corn: Fresh, canned or frozen whole kernel corn works in this corn cake recipe. If corn is in season, use it. If it’s not, canned or frozen is your best bet. Just be sure to cook the corn beforehand.
- Vegetables: A mixture of green onions, red bell peppers and green chiles adds a subtle crunchy texture, vibrant green and red colors, and a refreshing note among the heavier, richer ingredients.
- Oil: Use canola, vegetable or olive oil when frying up these corn cakes.
- Maple syrup: Any time I decide to whip up a pancake recipe, I buy the best maple syrup I can get my hands on. That means I’m skipping anything labeled “pancake syrup” and sticking to the ingredient label that lists only “maple syrup.”
Directions
Step 1: Create the batter
In a medium bowl, whisk together the all-purpose flour, cornmeal, sugar, baking powder and salt.
In a small bowl, use a hand mixer or stand mixer to beat the egg yolks. Beat the milk and butter into the eggs. Add the egg mixture to the dry ingredients, and stir everything until it’s just mixed. The batter may be slightly lumpy.
Step 2: Stir in the veggies
Stir in the whole corn kernels, green onions, sweet red pepper and green chiles. Set the batter aside.
Step 3: Whip up the egg whites
In a small bowl, use a hand mixer or stand mixer to beat the egg whites until stiff peaks form. Gently fold the egg whites into the batter until no white streaks remain.
Editor’s Tip: Be sure to thoroughly clean and wipe down the mixer and bowl before beating the egg whites. Egg whites are very finicky and won’t fluff up if there is other food residue present.
Step 4: Cook and serve
For each corn cake, pour about 1/4 cup batter onto a lightly greased, hot griddle. Flip the corn cake when bubbles form on the top. Cook the second side until it’s perfectly golden brown. Serve the corn cakes immediately with syrup if desired.
Editor’s Tip: Preheat your oven to 200°F or lower if you can. Place a parchment-lined baking sheet in the oven, and add the finished corn cakes to the baking sheet after every round. That way, you can serve your corn cakes all at once without them getting cold.
Recipe Variations
- Mix in shredded cheese: Shred your favorite semi-firm or semi-soft cheese (like pepper jack, cheddar, Gouda, Monterey Jack or Muenster) into the corn cake mix for an extra rich, savory flavor.
- Grate in lime zest: Punch up the brightness with a scratch of zippy lime zest. This one simple ingredient will turn up the flavor nicely.
- Kick up the heat: If you love a bit of spice, finely dice jalapenos or pickled jalapenos, and fold them into the batter. Or, sprinkle in a bit of cayenne pepper.
How to Store Corn Cakes
Once your corn cakes are cooked, let them cool to room temperature. Place the corn cakes in an airtight container and keep them in the fridge for up to four days. Reheat them in a skillet with a touch of oil or zap them in the microwave.
Can you freeze corn cakes?
Yes, you can freeze corn cakes. Once they’ve cooled to room temperature, place your corn cakes in an airtight container with a piece of parchment or waxed paper in between each stacked layer to prevent sticking. You can freeze the corn cakes for up to two months. Rewarm them from frozen in a 350° oven until warmed through, 5 to 10 minutes.
Corn Cake Tips
Are these corn cakes gluten-free?
No, this corn cake recipe is not gluten-free since we use all-purpose flour with the cornmeal. To make this recipe gluten-free, swap in one of the best gluten-free flour blends from the store. Use a cup-for-cup blend so it can be an exact measurement replacement for the all-purpose flour. Also, double-check that your packed goods used in this recipe are certified gluten-free.
What do you serve with corn cakes?
We love corn cakes by themselves with sweet toppings like butter and maple syrup. You can take the corn cakes in a savory direction with toppings like cheese, jalapenos, sour cream, hot honey, salsa, chives, parsley, sauteed greens and even barbecue pulled pork.
They can also be a side dish to hearty mains like cowboy stew, slow-cooker spareribs with hot pepper sauce, or sweet and tangy cowboy beans.
