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Cheesy corn cakes

Cheesy Corn Cakes Recipe

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Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course side dishes
Servings 12 servings
Calories 149 kcal

what you'll need
  

  • 1 cup corn kernels
  • 3/4 cup creamed corn
  • 1 large egg beaten
  • 1/4 cup milk
  • 3/4 cup extra sharp cheddar cheese grated
  • 1/4 cup Parmesan cheese grated
  • 2 green onions thinly sliced
  • 2/3 cup all-purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp garlic powder
  • 1/4 tsp paprika
  • 1/2 tsp salt

let's do it
 

  • 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 ΒΌ 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.

One Last Thing

Corn cakes are perfect for a potluck! They taste great served at room temperature.

Nutrition

Calories: 149kcalCarbohydrates: 17gProtein: 7gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.4gCholesterol: 20mgSodium: 289mgPotassium: 53mgFiber: 2gSugar: 1g
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