Gluten-Free Corn Cakes
Bring a burst of flavor to your table with these Gluten-Free Corn Cakes, a versatile and crowd-pleasing delight perfect for any meal of the day! Made with a blend of yellow cornmeal and gluten-free all-purpose flour, these cakes boast a hearty yet tender texture enriched with fresh corn kernels and aromatic scallions. Quick and easy to prepare, this recipe combines simple pantry ingredients like baking powder and melted butter with a few fresh touches, offering a golden, crispy exterior and a savory, slightly sweet flavor with every bite. Whether served plain or topped with sour cream, salsa, or avocado, these corn cakes are ideal for gluten-free diets and are ready in just 35 minutes. Perfect as a side dish, appetizer, or even the star of your brunch spread, these corn cakes bring comfort and culinary flair to your plate!
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Recipe Information
Ingredients
- 1 cup Yellow cornmeal
- 1 cup Gluten-free all-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 1 tablespoon Sugar
- 2 large Eggs
- 1 cup Milk
- 2 tablespoons Unsalted butter, melted
- 1 cup Fresh corn kernels (from about 2 ears of corn)
- 2 tablespoons Scallions, finely chopped
- 2 tablespoons Corn oil or vegetable oil
Instructions
In a large bowl, combine the yellow cornmeal, gluten-free all-purpose flour, baking powder, salt, and sugar. Mix well to blend all the dry ingredients.
In a medium bowl, whisk together the eggs and milk until fully combined.
Gently add the melted unsalted butter to the wet mixture, whisking continuously to ensure it mixes evenly.
Pour the wet mixture into the dry ingredients and stir until just combined. Do not overmix; lumps are okay.
Fold in the fresh corn kernels and finely chopped scallions into the batter until dispersed evenly.
Heat 1 tablespoon of corn or vegetable oil in a large non-stick skillet over medium heat.
Pour 1/4 cup of batter onto the skillet for each cake, cooking in batches if necessary. Flatten slightly to form an even circle.
Cook the corn cakes for about 3-4 minutes on each side, or until golden brown. Adjust heat as necessary to prevent burning.
Transfer the cooked corn cakes to a plate lined with paper towels to absorb excess oil.
Repeat with the remaining batter, adding more oil to the skillet as needed between batches.
Serve warm and enjoy plain, or with your choice of toppings such as sour cream, salsa, or avocado.
Nutrition Facts
Calories |
1922 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.2 g | 96% | |
| Saturated Fat | 25.8 g | 129% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 456 mg | 152% | |
| Sodium | 1903 mg | 83% | |
| Total Carbohydrate | 286.1 g | 104% | |
| Dietary Fiber | 17.6 g | 63% | |
| Total Sugars | 34.4 g | ||
| Protein | 39.5 g | 79% | |
| Vitamin D | 4.7 mcg | 24% | |
| Calcium | 393 mg | 30% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 1138 mg | 24% | |
*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.
