Corn Cakes

Corn CakeI absolutely love corn. It’s one of my favorite veggies. I love it fresh off the cob, creamed, cornbread, grits… you name it! So, when I was having a corn craving I decided to cook up some little corn cakes.

Lots of corn cakesSince I’m an extremist I made a lot of little corn cakes!! Which was a good thing, because we ended up eating half of them savory and then the balance were eaten with honey drizzled over them.

Corn Cake with Avocado Cilantro Sauce on top







For the savory corn cakes I prepared an avocado cilantro dipping sauce. It was such a perfect flavor combination for the corn cakes.


2 cups Buttermilk
2 Eggs
2 cups of Cornmeal
1 tsp Baking Powder
1 tsp Baking Soda
1 tsp Salt
1 cup of Corn
Oil, for frying

In a large mixing bowl whisk together the buttermilk and eggs.
Stir in the cornmeal, baking powder, baking soda and salt to combine.
Add the corn.
Lightly grease a frying pan or griddle and preheat to medium.
Place about 1/4 cup of mix into the pan. I used a cookie scoop to make them all the same exact size.
Cook for a minute or 2 and then flip over and continue to cook until done.
These cook up fast so keep your eye on them.
Since you cook them in batches, be sure to have your oven warm so you can keep them hot until you have cooked them all.

This entry was posted in ALL RECIPES, Appetizers, Breads, Biscuits & Muffins, Vegetables and Side Dishes, Vegetarian and tagged , , . Bookmark the permalink.

4 Responses to Corn Cakes

  1. Ally says:

    Now I’m reeeeeally likin’ this recipe! Impressive for guests, yet easy to do…reminds me of other Southern finger foods you just love to eat and keep eatin’ like hush puppies!

  2. Carla says:

    OMG! I’m going to get so fat if I keep coming to your blog!!

  3. Asta Quilts says:

    Made these today with minor adjustments and they were delicious! Took a plate of them to a gathering and everyone loved them! DH had a plateful for dinner! Thanks, Helena! These were a treat!

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