Babaloo Corn Cakes
Crispy, golden, and packed with bold flavor, Babaloo Corn Cakes are a delightful fusion of sweet and savory that will elevate any meal. Made with a hearty blend of cornmeal and flour, these fritters are perfectly spiced with a hint of cayenne pepper and studded with juicy sweet corn kernels and fresh, zesty scallions. A quick batter comes together in minutes, featuring simple pantry staples like milk, eggs, and melted butter, making this recipe as effortless as it is delicious. Pan-fried to perfection, these corn cakes boast a satisfying crunch that gives way to a tender, fluffy interior. Perfect as an appetizer, side dish, or even a light meal, they shine when served hot with sour cream, salsa, or a drizzle of honey for a sweet-savory contrast. With just 15 minutes of prep and loads of flavor, Babaloo Corn Cakes are an irresistible option to brighten your recipe repertoire.
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Recipe Information
Ingredients
- 1 cup cornmeal
- 0.5 cup all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 1 tablespoon granulated sugar
- 0.25 teaspoon cayenne pepper
- 1 cup sweet corn (canned or fresh, kernels only)
- 2 tablespoons scallions (chopped)
- 1 piece large egg
- 0.75 cup whole milk
- 2 tablespoons unsalted butter (melted)
- 3 tablespoons vegetable oil (for frying)
Instructions
In a large mixing bowl, combine the cornmeal, flour, baking powder, salt, sugar, and cayenne pepper. Whisk together thoroughly to ensure all dry ingredients are evenly distributed.
Fold in the sweet corn kernels and chopped scallions. Mix gently until the kernels and scallions are coated with the dry mixture.
In a separate bowl, whisk together the egg, milk, and melted butter until fully incorporated.
Pour the wet mixture into the dry ingredients and stir until just combined. Avoid overmixing; the batter should be thick but pourable.
Heat the vegetable oil in a large skillet over medium heat. To test if the oil is ready, drop a small amount of batter into the pan—it should sizzle immediately.
Using a 1/4 cup measuring cup or spoon, scoop the batter and carefully pour it into the skillet. Flatten slightly with the back of the spoon to form a cake.
Cook each side for 2-3 minutes, or until golden brown and crispy. Flip gently using a spatula to avoid breaking the cakes.
Once cooked, transfer the corn cakes to a plate lined with paper towels to drain excess oil.
Repeat with the remaining batter, adding more oil to the pan if necessary.
Serve the corn cakes warm with your choice of toppings, such as sour cream, salsa, or a drizzle of honey for a sweet-savory twist.
Nutrition Facts
Calories |
476 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.3 g | 26% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 66 mg | 22% | |
| Sodium | 494 mg | 21% | |
| Total Carbohydrate | 65.2 g | 24% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 7.6 g | ||
| Protein | 9.7 g | 19% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 68 mg | 5% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 288 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
