Fresh Corn Cakes Recipe

Name: Fresh Corn Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. all-purpose flour; 1/2 c. yellow meal; 1 Tbsp. sugar; 1 Tbsp. baking powder; 1/2 tsp. salt; 2 eggs, separated; 1 c. milk; 1/4 c. butter; 1 c. cooked, whole kernel corn; 4 green onions, sliced; 1/2 c. red sweet peppers, chopped; 1 can (4 oz.) chopped green chilies

Servings: persons

1 c. all-purpose flour
1/2 c. yellow meal
1 Tbsp. sugar
1 Tbsp. baking powder
1/2 tsp. salt
2 eggs, separated
1 c. milk
1/4 c. butter
1 c. cooked, whole kernel corn
4 green onions, sliced
1/2 c. red sweet peppers, chopped
1 can (4 oz.) chopped green chilies

1
In medium bowl, combine flour, meal, sugar, baking powder and salt.
2
In small bowl beat egg yolks, blend in milk and butter.
3
Add to dry ingredients; stir until mixed (batter may be slightly lumpy).
4
Stir in onions, corn, red peppers and green chilies; set aside.
5
In a small bowl beat egg whites until stiff peaks form. Gently fold in batter.
6
For each pancake, pour about 1/4 cup batter onto slightly greased griddle; brown on both sides.
7
Yields 20 pancakes.

553

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 12 ingredients. The key ingredients include: 1 c. all-purpose flour, 1/2 c. yellow meal, 1 Tbsp. sugar, 1 Tbsp. baking powder, and more.

Yes, Fresh 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.

Fresh Corn Cakes

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