Golden Corn Cakes
Crispy on the outside and tender on the inside, these Golden Corn Cakes are a delightful fusion of sweet corn flavor and subtle savory notes. Made with a blend of fresh (or thawed) corn kernels, all-purpose flour, and a touch of yellow cornmeal for texture, these corn cakes are enriched with scallions and a hint of black pepper for a burst of flavor in every bite. Perfect as a versatile side dish, snack, or appetizer, they cook up quickly in a skillet to a beautifully golden hue. Serve them warm with sour cream, salsa, or a drizzle of honey for a crowd-pleasing treat that’s as comforting as it is delicious. Whether you're planning a family dinner or looking to impress your guests, these easy-to-make corn cakes will become a staple on your table.
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Recipe Information
Ingredients
- 2 cups fresh corn kernels (or frozen, thawed)
- 0.75 cups all-purpose flour
- 0.25 cups yellow cornmeal
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 0.5 cups whole milk
- 1 large egg
- 2 tablespoons unsalted butter, melted (plus extra for cooking)
- 2 scallions, finely chopped
- 2 tablespoons vegetable oil (for frying)
Instructions
In a large mixing bowl, combine the all-purpose flour, cornmeal, sugar, baking powder, salt, and black pepper. Whisk to combine.
In a separate medium-sized bowl, whisk together the milk, egg, and melted butter until fully combined.
Gradually pour the wet mixture into the dry ingredients. Stir gently until just combined, being careful not to overmix. The batter will be slightly thick.
Fold in the fresh or thawed corn kernels and finely chopped scallions until evenly distributed.
Heat 1 tablespoon of vegetable oil and a small pat of butter in a large nonstick skillet over medium heat. Swirl to coat the pan evenly.
Drop 2 tablespoons of batter per corn cake into the skillet, spacing cakes about 2 inches apart. Flatten slightly with the back of a spoon to form even rounds.
Cook for 3-4 minutes on each side, or until the edges are set and the cakes are golden brown. Adjust heat if needed to prevent burning.
Transfer cooked corn cakes to a plate lined with paper towels to drain any excess oil. Repeat with the remaining batter, adding more oil and butter to the skillet as necessary.
Serve the golden corn cakes warm as a side dish, snack, or appetizer. They pair beautifully with sour cream, salsa, or a drizzle of honey.
Nutrition Facts
Calories |
1463 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.5 g | 85% | |
| Saturated Fat | 23.7 g | 118% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 264 mg | 88% | |
| Sodium | 1817 mg | 79% | |
| Total Carbohydrate | 197.8 g | 72% | |
| Dietary Fiber | 17.1 g | 61% | |
| Total Sugars | 45.1 g | ||
| Protein | 36.0 g | 72% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 228 mg | 18% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 1595 mg | 34% | |
*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.
