Confetti Corn Cakes Recipe

Name: Confetti Corn Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 tablespoons unsalted butter; 1 ½ cups fresh corn kernels, well drained; 1 cup fresh Italian parsley, minced; salt & freshly ground black pepper; 6 ½ cups water; 2 teaspoons salt; 2 cups yellow cornmeal, preferably stone-ground; 2 tablespoons unsalted butter; 1 tablespoon olive oil; 4 large garlic cloves

Servings: persons

1
Line 12x18-inch jelly roll pan with foil;grease foil with 2 tablespoons butter.
2
Melt 3 tablespoons butter in heavy small skillet over low heat.
3
Mix in corn,parsley, salt and pepper;stir 2 minutes and remove from heat.
4
Combine water and 2 teaspoons salt in heavy medium saucepan and bring to boil.
5
Stir in cornmeal in very thin stream.
6
Reduce heat and simmer, stirring constantly, until mixture pulls away from sides of pan and is thick enough to hold spoon upright in center, about 20 minutes.
7
Stir in corn mixture.
8
Spread evenly in prepared pan and cool completely.
9
Cover and refrigerate until firm, at least 2 hours.
10
Can be prepared 1 day ahead.
11
Cut cornmeal mixture into 2-inch rounds, using cookie cutter.
12
Melt 2 tablespoons butter with oil in heavy large skillet over low heat.
13
Add garlic and cook until golden brown,stirring occasionally, about 5 minutes.
14
Discard garlic, using a slotted spoon.
15
Increase heat to medium-high.
16
Add cornmeal rounds in batches and cook until golden brown, about 5 minutes.
17
Serve immediately.

560

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 5 tablespoons unsalted butter, 1 ½ cups fresh corn kernels, well drained, 1 cup fresh Italian parsley, minced, salt & freshly ground black pepper, and more.

Yes, Confetti 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.

That's it — enjoy your meal!

Confetti Corn Cakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions