Blue Corn Cakes Recipe

Name: Blue Corn Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup blue cornmeal (see note); ⅓ cup all-purpose flour; 1 teaspoon baking powder; Salt to taste if desired; Freshly ground pepper to taste; 1/2 teaspoon sugar; 2 small eggs, separated, whites beaten stiffly; 1/2 cup milk; 2 tablespoons melted butter, cooled slightly; Corn oil for cooking

Servings: persons

3/4 cup blue cornmeal (see note)
⅓ cup all-purpose flour
1 teaspoon baking powder
Salt to taste if desired
Freshly ground pepper to taste
1/2 teaspoon sugar
2 small eggs, separated, whites beaten stiffly
1/2 cup milk
2 tablespoons melted butter, cooled slightly
Corn oil for cooking

1
Blend together the cornmeal, flour, baking powder, salt, pepper and sugar in a mixing bowl.
2
Put the yolks in a small bowl and add the milk, stirring.
3
Stir this into the cornmeal mixture.
4
Add the butter and fold in the beaten egg whites.
5
Refrigerate until ready to cook.
6
Lightly coat the bottom of a nonstick fry pan with oil.
7
When it is quite hot add about 1 tablespoon of batter at a time to the pan.
8
Cook about 1 minute until browned on the bottom.
9
Turn the cakes and cook about 1 minute on the second side or until neatly browned.
10
Continue making cakes until all the batter is used.

190

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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 10 ingredients. The key ingredients include: 3/4 cup blue cornmeal (see note), ⅓ cup all-purpose flour, 1 teaspoon baking powder, Salt to taste if desired, and more.

Yes, Blue 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.

Blue Corn Cakes

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