Sweet Corn Cakes – a delicious recipe with yellow cornmeal, all-purpose, sugar, baking soda, salt, corn kernel. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a big mixing bowl, sift the cornmeal, flour, sugar, baking soda, and salt.
2
Add in the corn kernels; toss to coat.
3
In a smaller bowl, add the buttermilk, eggs, and butter; whisk until blended.
4
Add the buttermilk mixture to the dry ingredients; stir until just blended (don't overmix).
5
Heat a large nonstick skillet or griddle over medium heat.
6
Brush a thin film of vegetable oil or spray with cooking spray.
7
Pour 1/4 cup batter (for each pancake) onto heated skillet; lower heat to medium-low.
8
Cook until the tops of cakes are covered with small bubbles and the bottoms are lightly browned; flip pancake and cook until other side is lightly browned.
9
Serve warm with maple syrup or powdered sugar and berries.
690
kcal
Calories
58
g
Fat
37
g
Carbs
11
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1/2 cup yellow cornmeal, 1/2 cup all-purpose flour, 2 tablespoons sugar, 1/2 teaspoon baking soda, and more.
Yes, Sweet 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.
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