Wednesday, July 24, 2013

Corn Cakes

There are some foods that I could eat unlimited quantities of. Things I could probably eat every single day for ever. Oatmeal (which I actually do eat 5 days/ week), peanut butter, bananas, Chipotle, etc. Also on that list would be pancakes and fresh corn.

So, why not combine the two?

Corn cakes!


These savory pancakes are a perfect appetizer or side dish. I enjoyed them with just a little butter, but they would be fantastic with some salsa or a fresh relish too.

Corn Cakes

Serves 4


  • 1/4 cup corn meal
  • 1/4 cup corn bread mixture
  • 1/2 cup flour
  • 1/4 teaspoon salt
  • 1 cup milk
  • 1 egg
  • 1/4 bell pepper, diced small
  • 1/4 onion, diced small
  • kernels from 2 ears of corn
  • 2 tablespoons vegetable oil


  1. Mix together the dry ingredients, corn meal through salt
  2. Stir in the milk and the egg then add the pepper, onion and corn to combine
  3. Brush a frying pan lightly with some oil, then bring the heat up to medium high
  4. Spoon a spoonful of the batter on to the pan and allow to cook until the edges of the pancake begin to solidify, then flip
  5. Cook for another minute on the other side then remove from heat
  6. Repeat with remaining batter

This recipe should make about 12 small pancakes. I served them on the side of a salad entree, but have definitely used them as a first course before too. Most of all, I recommend you serve immediately because the pancakes do start to get soft if they sit around.


No comments:

Post a Comment