Gluten-Free Corn Cakes

Light, golden, and packed with flavor, these Gluten-Free Corn Cakes are the perfect combination of savory and sweet for any meal. Made with a blend of yellow cornmeal and gluten-free all-purpose flour, these hearty cakes are elevated by the addition of fresh, juicy corn kernels and the subtle oniony bite of finely chopped scallions. Quick enough to whip up in just 35 minutes, they’re a versatile recipe ideal for breakfast, a snack, or even as a side dish. Cooked to a crisp exterior in corn oil while remaining fluffy inside, these corn cakes are the ultimate comfort food for anyone seeking a gluten-free option. Pair them with your favorite toppings like sour cream, salsa, or sliced avocado for an extra burst of flavor. Perfect for a weekend brunch or a weeknight accompaniment, these easy-to-make corn cakes will quickly become a household favorite!

Nutriscore Rating: 66/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

In a medium bowl, whisk together the eggs and milk until fully combined.

Step 3

Gently add the melted unsalted butter to the wet mixture, whisking continuously to ensure it mixes evenly.

Step 4

Pour the wet mixture into the dry ingredients and stir until just combined. Do not overmix; lumps are okay.

Step 5

Fold in the fresh corn kernels and finely chopped scallions into the batter until dispersed evenly.

Step 6

Heat 1 tablespoon of corn or vegetable oil in a large non-stick skillet over medium heat.

Step 7

Pour 1/4 cup of batter onto the skillet for each cake, cooking in batches if necessary. Flatten slightly to form an even circle.

Step 8

Cook the corn cakes for about 3-4 minutes on each side, or until golden brown. Adjust heat as necessary to prevent burning.

Step 9

Transfer the cooked corn cakes to a plate lined with paper towels to absorb excess oil.

Step 10

Repeat with the remaining batter, adding more oil to the skillet as needed between batches.

Step 11

Serve warm and enjoy plain, or with your choice of toppings such as sour cream, salsa, or avocado.

Nutrition Facts

Serving size	902.6 grams (902.6g)

Amount per serving	% Daily Value*
Calories	1922

Total Fat 75.20g	96%
Saturated Fat 25.80g	129%
Polyunsaturated Fat 0.20g
Cholesterol 456mg	152%
Sodium 1903mg	83%
Total Carbohydrate 286.10g	104%
Dietary Fiber 17.60g	63%
Total Sugars 34.40g
Protein 39.50g	79%

Vitamin D 189IU	947%
Calcium 393mg	30%
Iron 7mg	41%
Potassium 1138mg	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.

Source of Calories

Fat: 34.2%

Protein: 8.0%

Carbs: 57.8%