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Cheesy corn cakes

Cheesy Corn Cakes Recipe

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Crispy on the outside, tender and creamy inside. Our easy cheesy corn cakes are so darn good!
Course side dishes
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Servings 12 servings
Calories 149
Author Cheryl Najafi


  • 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


  • 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.


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


Calories: 149kcal | Carbohydrates: 17g | Protein: 7g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.4g | Cholesterol: 20mg | Sodium: 289mg | Potassium: 53mg | Fiber: 2g | Sugar: 1g