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 cup cornmeal; ½ cup flour; 1 teaspoon salt; ¾ teaspoon baking soda; 1 large egg; 1 cup buttermilk; 2 tablespoons unsalted butter, melted and cooled; 1 cup cooked fresh corn; ½ cup onion, diced; 1 cup monterey jack cheese, grated; ½ teaspoon vegetable oil; sour cream (for garnish)

Servings: persons

1 cup cornmeal
½ cup flour
1 teaspoon salt
¾ teaspoon baking soda
1 large egg
1 cup buttermilk
2 tablespoons unsalted butter, melted and cooled
1 cup cooked fresh corn
½ cup onion, diced
1 cup monterey jack cheese, grated
½ teaspoon vegetable oil
sour cream (for garnish)

1
In a large bowl combine cornmeal, flour, salt, and baking soda.
2
In another bowl, whisk egg, buttermilk, and butter.
3
Add egg mixture to the dry mixture, stir just to combine.
4
Stir in corn, onion, and cheese.
5
Heat vegetable oil in a skillet over medium heat.
6
Drop in batter 2 teaspoons at a time, flip after 2 minutes and cook about 1 minute more.
7
Repeat with remaining mixture, and garnish with sour cream.

782

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 cup cornmeal, ½ cup flour, 1 teaspoon salt, ¾ teaspoon baking soda, 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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