Babaloo Corn Cakes Recipe

Name: Babaloo Corn Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: ¼ teaspoon paprika; ¼ teaspoon kosher salt; ¼ teaspoon rosemary, crushed; ¼ teaspoon black pepper; ¼ teaspoon ground nutmeg; ¾ cup cornflour; ½ cup yellow cornmeal; ½ teaspoon baking powder; ½ teaspoon baking soda; 1 ¼ cups buttermilk; 3 tablespoons unsalted butter, melted; 1 large egg, beaten; 1 tablespoon honey; ½ cup cooked shrimp, chopped coarse; 2 cups fresh corn kernels, if you use frozen corn, defrost and discard excess liquid; ½ cup scallion, diced; 2 fresh garlic cloves, diced; 1 tablespoon cilantro, leaves and diced; ¾ cup peanut oil, DIVIDED for frying in batches

Servings: persons

¼ teaspoon paprika
¼ teaspoon kosher salt
¼ teaspoon rosemary, crushed
¼ teaspoon black pepper
¼ teaspoon ground nutmeg
¾ cup cornflour
½ cup yellow cornmeal
½ teaspoon baking powder
½ teaspoon baking soda
1 ¼ cups buttermilk
3 tablespoons unsalted butter, melted
1 large egg, beaten
1 tablespoon honey
½ cup cooked shrimp, chopped coarse
2 cups fresh corn kernels, if you use frozen corn, defrost and discard excess liquid
½ cup scallion, diced
2 fresh garlic cloves, diced
1 tablespoon cilantro, leaves and diced
¾ cup peanut oil, DIVIDED for frying in batches

1
In a medium sized bowl assemble the dry spice mix ingredients and mix well.
2
Add the corn flour, corn meal, baking powder, and the baking soda; mix well and set this flour mixture aside.
3
In a large bowl, whisk together the buttermilk and melted butter; add in the beaten egg and whisk well.
4
Gradually whisk the flour mixture into eggy mixture; whisk this until it is completely blended.
5
Add the honey, shrimp, corn kernels, scallions, garlic, and fresh cilantro; mix well.
6
You now have your corn cake batter!
7
Note: It's best to fry your corn cakes in batches so preheat your oven to 200 degrees so that you keep what you just did nice and warm.
8
To fry the corn cakes (per batch):.
9
Wipe down the interior of a non-stick pan with 1 tablespoon of peanut oil.
10
Heat the pan over medium heat for 1 to 2 minutes.
11
Ladle the batter into the pan to form corn cakes.
12
Do not overcrowd the pan.
13
Fry off the corn cakes 2 to 3 minutes per side until they are golden brown.
14
Repeat this process until all of the batter is fried off.
15
While frying off the rest of the corn cakes, keep the completed ones warm in your preheated oven.
16
To serve--garnish each portion with a dollop of sour cream.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: ¼ teaspoon paprika, ¼ teaspoon kosher salt, ¼ teaspoon rosemary, crushed, ¼ teaspoon black pepper, and more.

Yes, Babaloo Corn Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Babaloo Corn Cakes

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