Cheesy Corn Cakes
Our easy cheesy corn cakes recipe just screams Southern charm. We love these sweet-tasting fritters fried to a perfect shade of golden-brown then topped with a dollop of sour cream and a sprinkle of coarse sea salt.
If you enjoy salty sweet treats as much as we do, then this dish has your name written all over it. The ingredients are pretty straightforward and it’s easy to modify the batter to achieve the perfect consistency—a little flour to thicken or milk to loosen the ingredients.
If fresh corn is in season, we definitely recommend using it in this recipe, although no one will be the wiser if your corn comes from the freezer section. And while we used cheddar cheese in this recipe, we imagine a little pepper jack might add a fun kick of spice if you like to turn up the heat.
These corn cakes are a great side dish to accompany any meal, but they’re also fun on a bed of fresh greens or with grilled meat and veggies.
Cheesy Corn Cakes Recipe
- In a large bowl, combine corn kernels, creamed corn, egg, milk, cheddar, Parmesan cheese and green onions and mix well.
- Sift in flour, baking powder, garlic powder, paprika and salt and mix well. Batter should be thick enough that it will spread just a bit when it goes into the pan. If it spreads too much and the cakes are too thin, add a bit more flour. If the batter is too thick, add a bit of milk to thin it out.
- Heat a large frying pan and add just enough oil to coat the bottom of the pan.
- Drop ¼ cup of the batter for each cake and cook about 3–4 minutes until edges are a dark golden brown, rotating the cakes if necessary for even cooking.
- Flip cakes over then cook 2–3 minutes. Transfer to a plate lined with paper towels to remove excess oil. Repeat with remaining batter.
- Season with salt and serve slightly warm with a dollop of sour cream.