Corn Cakes Recipe – Crispy on the outside, tender on the inside, and bursting with the sweet, savory goodness of corn kernels, these golden delights are sure to become a family favorite. Perfect for breakfast, brunch, or as a tasty side dish, these corn cakes are versatile and oh-so-delicious.
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Sweet Corn Cake Recipe
These Corn Cakes are a staple at our house. They are super easy to make and taste great! A mixture of sweet corn kernels, savory cheddar cheese, and aromatic chives, all enveloped in a crispy golden exterior that gives way to a fluffy, tender center. Whether enjoyed on their own as a hearty breakfast or brunch option or served alongside your favorite savory dishes as a side, these corn cakes are sure to dazzle your taste buds and leave you craving more!
How to Make Corn Cakes
This dish is effortless to make with only a few simple ingredients. In a large bowl, whisk together the dry ingredients: all-purpose flour, self-rising cornmeal, sugar, and salt. Add egg, buttermilk, and melted butter to the bowl and mix well. Stir in corn kernels, shredded cheddar cheese, and chives.
Melt butter in a large nonstick skillet over medium heat. Use an ice cream scoop to drop the batter into the pan. Cook until golden brown. Remove the cakes from the pan and drain on paper towels. Garnish with green onions or parsley. Serve with butter and/or maple syrup.
Helpful Tips & Frequently Asked Questions
- You can use any corn that you like.
- Canned corn, frozen corn, or fresh corn kernels off the cob all work great.
- You can use yellow corn or sweet corn.
- You can fry the cakes in vegetable oil instead of butter.
- Variations/Additions:
- onion powder
- garlic powder
- red pepper
- bacon
- pepper jack cheese
- mozzarella
- Add a southwestern flare with a can of diced green chiles and chopped cilantro.
- Omit the sugar if you don’t want a sweet cornbread.
- What is the difference between corn cakes and corn fritters? Corn cakes are similar to johnny cakes and pancakes. Corn fritters are deep fried in oil in a Dutch oven or deep fryer.
- Can I make Corn Cakes in advance? If you’re not planning to serve the fritters immediately, you can put them in a 275ºF oven to stay warm.
- Can I freeze Corn Cakes? Place cooked and cooled corn cakes onto a parchment lined baking sheet, in a single layer. Place the baking sheet in the freezer and freeze corn cakes completely. Once frozen, transfer corn cakes to a resealable plastic bag and tightly seal. Store in the freezer for up to 3 months.
- To reheat, place frozen cakes onto a lightly greased baking sheet in a single layer and bake at 375˚F for 8 to 10 minutes. Flip each corn cake and continue to bake for an additional 5 to 6 minutes.
- Store leftovers in an airtight container in the refrigerator.
- Reheat in the microwave or in the air fryer.
What to Serve with Cheesy Corn Cakes
You can serve this recipe as an appetizer with your favorite dipping sauces, sprinkled with powdered sugar for breakfast with bacon, eggs, and maple syrup, or as a side dish topped with a dollop of sour cream with your favorite meal. For a burst of freshness, pair them with salsa or homemade guacamole, adding a pop of color and flavor to each bite. If you’re looking for something heartier, consider serving them alongside a crisp green salad tossed with a light vinaigrette or a bowl of piping hot soup for a comforting meal. With these delicious serving options, these cakes are sure to be the star of the show at any meal!
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Corn Cakes
Yield: 1 dozen
Corn Cakes Recipe – Crispy on the outside, tender on the inside, and bursting with the sweet, savory goodness of corn kernels, these golden delights are sure to become a family favorite. Perfect for breakfast, brunch, or as a tasty side dish, these corn cakes are versatile and oh-so-delicious.
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In a large bowl, whisk together the dry ingredients: all-purpose flour, self-rising cornmeal, sugar, and salt. Add egg, buttermilk, and ¼ cup melted butter to the bowl and mix well. Stir in corn kernels, shredded cheddar cheese, and chives.
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Melt a tablespoon of butter in a large nonstick skillet over medium heat. Use an ice cream scoop to drop batter onto the pan. Cook until golden brown on both sides. Repeat with the remaining batter.
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Garnish with green onions or parsley. Serve with butter and/or maple syrup.
- You can use any corn that you like.
- Canned corn, frozen corn, or fresh corn kernels off the cob all work great.
- You can use yellow corn or sweet corn.
- You can fry the corn cakes in vegetable oil instead of butter.
- Variations/Additions:
- onion powder
- garlic powder
- red pepper
- Add a southwestern flare with a can of diced green chiles and chopped cilantro.
- Omit the sugar if you don’t want a sweet cornbread.
- Can I make Corn Cakes in advance? If you’re not planning to serve the fritters immediately, you can put them in a 275ºF oven to stay warm.
- Can I freeze Corn Cakes? Place cooked and cooled corn cakes onto a parchment lined baking sheet, in a single layer. Place the baking sheet in the freezer and freeze corn cakes completely. Once frozen, transfer corn cakes to a resealable plastic bag and tightly seal. Store in the freezer for up to 3 months.
- To reheat, place frozen cakes onto a lightly greased baking sheet in a single layer and bake at 375˚F for 8 to 10 minutes. Flip each corn cake and continue to bake for an additional 5 to 6 minutes.
- Store leftovers in an airtight container in the refrigerator.
- Reheat in the microwave or in the air fryer.
Steph
Remember this recipe.
Pin this recipe to your favorite board now to remember it later!
