Quick Veggie Corncakes Recipe

Name: Quick Veggie Corncakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon vegetable oil; 1/3 cup finely chopped onion; 1/3 cup finely chopped red pepper; 1/3 cup frozen corn kernels; 2 eggs; 1/4 cup milk; 1/4 cup flour; 1/2 teaspoon baking powder; 3 tablespoons to 1/4 cup yellow cornmeal; 1/2 teaspoon salt-free Southwest seasoning blend; 1/2 teaspoon sugar; 1/4 teaspoon salt (see Note); Salsa and sour cream (optional)

Servings: persons

1 teaspoon vegetable oil
1/3 cup finely chopped onion
1/3 cup finely chopped red pepper
1/3 cup frozen corn kernels
2 eggs
1/4 cup milk
1/4 cup flour
1/2 teaspoon baking powder
3 tablespoons to 1/4 cup yellow cornmeal
1/2 teaspoon salt-free Southwest seasoning blend
1/2 teaspoon sugar
1/4 teaspoon salt (see Note)
Salsa and sour cream (optional)

1
In a small skillet, heat oil on medium heat. Add vegetables, including frozen corn, and saute until onion is soft, about 4 minutes. Set off heat.
2
In a medium bowl, combine eggs, milk, flour, baking powder, 3 tablespoons of cornmeal, Southwest seasoning blend, sugar and salt. Stir in cooked vegetables. If batter is not the consistency of thick pancake batter, stir in up to another full tablespoon of cornmeal.
3
Heat a nonstick griddle on medium and pour batter onto griddle by 1/3 cupfuls. Cook about 3 minutes on each side, turning only once. Serve hot with salsa and sour cream, if desired.
4
Note: If your blend is not salt-free, wait to add the additional salt to taste.
5
PER SERVING: Calories 96 (28% from fat), Fat 3 g (1 g sat), Cholesterol 67 mg, Sodium 148 mg, Fiber 1 g, Carbohydrates 14 g, Protein 4 g

163

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

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
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 13 ingredients. The key ingredients include: 1 teaspoon vegetable oil, 1/3 cup finely chopped onion, 1/3 cup finely chopped red pepper, 1/3 cup frozen corn kernels, and more.

Yes, Quick Veggie Corncakes 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!

Quick Veggie Corncakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions