Sweet Corn Cakes
Crisp on the outside and tender on the inside, Sweet Corn Cakes are the perfect fusion of comfort food and vibrant flavor. Made with a blend of fresh or canned sweet corn kernels, all-purpose flour, and yellow cornmeal, these golden cakes strike the ideal balance of sweetness and savory. Enhanced with a touch of sugar, a hint of salt, and a buttery finish, every bite bursts with corn’s natural sweetness. Quick and easy to prepare in under 35 minutes, these skillet-fried delights are a versatile dish perfect for breakfast, brunch, or as a hearty side. Serve them warm with toppings like sour cream, salsa, or honey to elevate their flavor profile. Whether you're looking for a cozy weekday treat or a crowd-pleaser for gatherings, this Sweet Corn Cakes recipe is sure to impress!
Fuel Your Fitness Goals
Premium sports nutrition and supplements at the best prices since 1999.
Over 25 years of sports nutrition excellence
Recipe Information
Ingredients
- 2 cups sweet corn kernels (fresh or canned, drained)
- 0.75 cups all-purpose flour
- 0.25 cups yellow cornmeal
- 2 tablespoons granulated sugar
- 1 teaspoons baking powder
- 0.5 teaspoons salt
- 2 tablespoons unsalted butter (melted)
- 0.5 cups whole milk
- 2 units large eggs
- 3 tablespoons vegetable oil (for frying)
Instructions
In a food processor, pulse 1 cup of sweet corn kernels until coarsely pureed. Set aside.
In a large bowl, whisk together the all-purpose flour, yellow cornmeal, granulated sugar, baking powder, and salt.
In a medium bowl, whisk together the melted butter, milk, and eggs until well combined.
Add the wet ingredients to the dry ingredients and stir until just combined.
Fold in the pureed corn and the remaining 1 cup of whole corn kernels until evenly distributed.
Heat the vegetable oil in a large nonstick skillet over medium heat.
Spoon about 1/4 cup of batter per cake onto the skillet, spreading it slightly to form a flat circle.
Cook each corn cake for 2–3 minutes on each side, or until golden brown and cooked through.
Transfer cooked cakes to a paper towel-lined plate to drain excess oil.
Serve warm with sour cream, salsa, or honey for added flavor.
Nutrition Facts
Calories |
415 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.0 g | 27% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 111 mg | 37% | |
| Sodium | 677 mg | 29% | |
| Total Carbohydrate | 50.4 g | 18% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 14.6 g | ||
| Protein | 9.5 g | 19% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 55 mg | 4% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 305 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.
