Skillet Corn Cakes
Golden, crispy, and bursting with sweet corn flavor, these Skillet Corn Cakes are the perfect blend of comfort and versatility. Made with a combination of fluffy all-purpose flour and hearty cornmeal, these easy-to-make cakes come alive with the addition of fresh or frozen corn kernels for a delightful texture in every bite. With a quick 15-minute prep time and simple ingredients you likely already have on hand, this recipe is perfect for busy weeknights or weekend brunches. Lightly pan-fried to golden perfection, these corn cakes are delicious on their own, topped with a dollop of sour cream, or garnished with fresh green onions for an added burst of flavor. Ideal as a side dish, appetizer, or even a snack, these skillet corn cakes are a must-try for anyone craving warm, homemade goodness.
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Recipe Information
Ingredients
- 1 cup all-purpose flour
- 0.5 cup cornmeal
- 2 tablespoons granulated sugar
- 1.5 teaspoons baking powder
- 0.5 teaspoons salt
- 0.75 cup milk
- 1 large egg
- 2 tablespoons unsalted butter, melted
- 1 cup corn kernels, fresh or frozen (thawed)
- 2 tablespoons vegetable oil
- 2 green onions, chopped (optional, for garnish)
Instructions
In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt.
In a separate bowl, whisk together the milk, egg, and melted butter until well combined.
Gradually pour the wet ingredients into the dry ingredients, stirring until just combined. Do not overmix.
Fold in the corn kernels until evenly distributed throughout the batter.
Heat 1 tablespoon of vegetable oil in a large skillet over medium heat.
Scoop about 1/4 cup of batter for each corn cake onto the skillet, spacing them apart. Flatten slightly with the back of a spoon if needed.
Cook for 2-3 minutes, or until the edges start to set and the underside is golden brown. Flip the cakes carefully and cook for another 2-3 minutes on the other side.
Remove the cooked corn cakes from the skillet and place them on a paper towel-lined plate to drain excess oil.
Repeat with the remaining batter, adding the additional tablespoon of oil to the skillet as needed between batches.
Serve the skillet corn cakes warm, garnished with optional chopped green onions if desired.
Nutrition Facts
Calories |
1686 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.3 g | 84% | |
| Saturated Fat | 23.2 g | 116% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 264 mg | 88% | |
| Sodium | 2041 mg | 89% | |
| Total Carbohydrate | 248.6 g | 90% | |
| Dietary Fiber | 16.8 g | 60% | |
| Total Sugars | 48.5 g | ||
| Protein | 39.1 g | 78% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 299 mg | 23% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 1233 mg | 26% | |
*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.
