Corn Cakes

Savory, buttery corn cakes with just a touch of sweetness are among the most irresistible sides out there. They're totally addictive and the perfect way to indulge in sweet, golden corn.

Makes about 12 corn cakes

Course Side, Snack

Cuisine American, Southern

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 380kcal

Author Imma

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.

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.

Nutrition