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. Theyre quick, easy, and delicious - the ultimate recipe trifecta.
When to Serve Corn CakesAnother 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- DryIngredients- In a large bowl, whisk the flour, sugar, baking powder, baking soda, and salt. (Photo 1)
- MoistIngredients- 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 dont overmix. (Photos 3-4)
- Heata 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)
- Servewhile still hot with your favorite toppings, such as butter, sour cream, and salsa.
Corn cake batter stores in the refrigerator for up to 24 hours, then cooks up quickly when youre 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.
