Corn Cakes and Caviar Recipe

Name: Corn Cakes and Caviar
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups cooked corn kernels; 2/3 cup heavy cream; 1/3 cup yellow cornmeal; 2/3 cup all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon salt; 1/8 teaspoon black pepper; 3 large eggs, lightly beaten; 1/3 cup unsalted butter, melted; 2 teaspoons vegetable oil; Creme fraiche or sour cream, for serving; Caviar, for serving

Servings: persons

2 cups cooked corn kernels
2/3 cup heavy cream
1/3 cup yellow cornmeal
2/3 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/8 teaspoon black pepper
3 large eggs, lightly beaten
1/3 cup unsalted butter, melted
2 teaspoons vegetable oil
Creme fraiche or sour cream, for serving
Caviar, for serving

1
1.
2
Puree the corn and cream; transfer to a bowl.
3
Stir in cornmeal, flour, baking powder, salt, and pepper; mix in eggs and butter to make a batter.
4
2.
5
Place oil in a nonstick skillet over medium-high heat.
6
Add batter to the skillet in heaping tablespoons.
7
Cook until corn cakes are golden brown, about 1 minute per side.
8
Drain on paper towels.
9
Continue, adding more oil to the skillet as necessary.
10
(Batter makes about 30 cakes.)
11
3.
12
To serve, arrange 3 corn cakes on each of 8 plates.
13
Top each with 1 teaspoon of creme fraiche and a small dollop of caviar.

596

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.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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 12 ingredients. The key ingredients include: 2 cups cooked corn kernels, 2/3 cup heavy cream, 1/3 cup yellow cornmeal, 2/3 cup all-purpose flour, and more.

Yes, Corn Cakes and Caviar 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!

Corn Cakes and Caviar

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions