Corn Cakes Recipe – Savory, buttery corn cakes with just a touch of sweetness are among the most irresistible sides out there. These savory pancakes are totally addictive and the perfect way to indulge in sweet, golden corn.
When corn season rolls around, corn cakes are always on my menu! They are so ridiculously tasty that I make them up out of season, too. I have to say, these beauties cook up pretty well with canned or frozen corn.
And boy, are they easy! It only takes a few minutes to whip up the batter, and they fry up in a matter of minutes. They’re quick, easy, and delicious – the ultimate recipe trifecta.
When to Serve Corn Cakes
Another thing to love about having a corn cake recipe on hand is its versatility. They make a great side, a lovely appetizer, and a fantastic breakfast. Basically, serve them anytime you feel like it.
Recipe Ingredients
- Flour – To turn corn into cakes, mix all-purpose flour with a little baking soda and powder to give it some rise.
- Corn Kernels – Fresh, frozen, or canned corn all work wonderfully for this recipe.
- Veggies – Chopped bell pepper and green onion lend color, flavor, and texture.
- Dairy – Sour cream and butter deliver richness and a subtle tang that is heavenly. 😇
- Eggs bind the ingredients together and make corn cakes even more filling.
How to Make Corn Cakes
- Dry Ingredients – In a large bowl, whisk the flour, sugar, baking powder, baking soda, and salt. (Photo 1)
- Moist Ingredients – In a separate bowl, thoroughly mix the corn, bell pepper, green onion, eggs, sour cream, and melted butter. (Photo 2)
- Combine – Mix the wet and dry ingredients just until combined. Please don’t overmix. (Photos 3-4)
- Heat a large skillet over medium heat. Generously grease the skillet with cooking spray or oil.
- Cook – Drop the batter by ¼ cup onto the hot skillet. Cook for 2-3 minutes per side or until golden brown and cooked through. (Photos 5-6)
- Serve while still hot with your favorite toppings, such as butter, sour cream, and salsa.
Recipe Variations
- Make ’em spicy! Add chopped jalapeno or your favorite spicy pepper to the batter for a nice kick. ❤️🔥
- Make ’em herby. Feel free to add fresh chopped herbs to the mix. Basil or thyme would taste great in these corn cakes.
- Get creative with your toppings. You can top these with almost anything, so play with the flavors as you please. Fresh cilantro and salsa are wonderful, and honey and queso fresco are delightful – honestly, the sky’s the limit here.
- Sweet corn tamale cakes. Replace half the flour with masa harina for that delicious Mexican sweet corn cake flavor. Corn meal would also work if you don’t have masa harina.
- Grilled corn cakes. Are you already firing up the grill? Heat a griddle and cook these guys on the grill for extra goodness.
Tips and Tricks
- Keep an eye on your skillet temperature. If it’s too hot, they’ll brown on the outside quicker than the inside can cook.
- I repeat, don’t overmix these because the texture can get a little too tough.
- These cook fast, so don’t walk away. They only need a couple of minutes per side, so distractions can easily result in burnt cakes. 💔
Make-Ahead Instructions
Corn cake batter stores in the refrigerator for up to 24 hours, then cooks up quickly when you’re ready. Or make them ahead according to the instructions and let them cool completely. Refrigerate them in an airtight container for up to 3 days.
To freeze corn cakes, place them on a baking sheet and freeze for 1 hour. Transfer the frozen corn cakes to a freezer-safe bag and keep them in the freezer for up to 3 months.
Serving and Storage Instructions
These guys are best hot off the stove and loaded with your favorite toppings.
Refrigerate leftover corn cakes in an airtight container for up to 3 days. To reheat, bake them on a baking sheet at 350℉ (175℃) for 10-15 minutes or until heated through.
What Goes With Corn Cakes
Corn cakes make a fantastic side dish for Southern meals like fried catfish. They’re also an ideal complement to collard greens and pinto beans. Or serve them up for breakfast with a hot cup of coffee and a side of bacon. 😋
More Carefully Crafted Corn Recipes to Try
Corn Cakes
Ingredients
- 1 cup (120g) all-purpose flour
- 1 teaspoon (4g) sugar
- 1 teaspoon (5g) baking powder
- ½ teaspoon (3g) baking soda
- ½ teaspoon (3g) salt
- 2 cups (500g) corn kernels (fresh, frozen, or canned)
- ½ cup (75g) chopped green bell pepper
- ½ cup (50g) diced green onion
- 2 eggs, beaten
- 1 cup (240g) sour cream
- ¼ cup (60g) melted butter
Instructions
- In a large mixing bowl, whisk the flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, thoroughly mix the corn, bell pepper, green onion, eggs, sour cream, and melted butter.
- Add the wet ingredients to the dry ingredients and stir until just combined. Please don't overmix.
- Heat a large skillet over medium heat. Grease the skillet with cooking spray or oil.
- Drop the batter by ¼ cup onto the hot skillet. Cook for 2-3 minutes per side or until golden brown and cooked through.
- Serve immediately with your favorite toppings, such as butter, sour cream, and salsa.
Tips & Notes:
- Keep an eye on your skillet temperature. If it’s too hot, they’ll brown on the outside quicker than the inside can cook.
- I repeat, don’t overmix these because the texture can get a little too tough.
- These cook fast, so don’t walk away. They only need a couple of minutes per side, so distractions can easily result in burnt cakes.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
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