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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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)
Directions
Step 1
In a large mixing bowl, combine the all-purpose flour, cornmeal, sugar, baking powder, salt, and black pepper. Whisk to combine.
Step 2
In a separate medium-sized bowl, whisk together the milk, egg, and melted butter until fully combined.
Step 3
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.
Step 4
Fold in the fresh or thawed corn kernels and finely chopped scallions until evenly distributed.
Step 5
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.
Step 6
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.
Step 7
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.
Step 8
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.
Step 9
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
| Serving size | 805.9 grams (805.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1463 |
| Total Fat 66.50g | 85% |
| Saturated Fat 23.70g | 119% |
| Polyunsaturated Fat 0.10g | |
| Cholesterol 264mg | 88% |
| Sodium 1817mg | 79% |
| Total Carbohydrate 197.80g | 72% |
| Dietary Fiber 17.10g | 61% |
| Total Sugars 45.10g | |
| Protein 36.00g | 72% |
| Vitamin D 95IU | 474% |
| Calcium 228mg | 18% |
| Iron 9mg | 48% |
| Potassium 1595mg | 34% |
Source of Calories