Corn Cakes

When corn season rolls around, corn cakes are always on my menu! They are so ridiculously tasty that I make them up out of season, too. I have to say, these beauties cook up pretty well with canned or frozen corn. And boy, are they easy! It only takes a few minutes to whip up the batter, and they fry up in a matter of minutes. They’re quick, easy, and delicious – the ultimate recipe trifecta.

Recipe Ingredients

How to Make Corn Cakes

Dry Ingredients – In a large bowl, whisk the flour, sugar, baking powder, baking soda, and salt. (Photo 1) Moist Ingredients – In a separate bowl, thoroughly mix the corn, bell pepper, green onion, eggs, sour cream, and melted butter. (Photo 2) Combine – Mix the wet and dry ingredients just until combined. Please don’t overmix. (Photos 3-4) Heat a large skillet over medium heat. Generously grease the skillet with cooking spray or oil. Cook – Drop the batter by ¼ cup onto the hot skillet. Cook for 2-3 minutes per side or until golden brown and cooked through. (Photos 5-6) Serve while still hot with your favorite toppings, such as butter, sour cream, and salsa.

Recipe Variations

Tips and Tricks

Make-Ahead Instructions

Corn cake batter stores in the refrigerator for up to 24 hours, then cooks up quickly when you’re ready. Or make them ahead according to the instructions and let them cool completely. Refrigerate them in an airtight container for up to 3 days. To freeze corn cakes, place them on a baking sheet and freeze for 1 hour. Transfer the frozen corn cakes to a freezer-safe bag and keep them in the freezer for up to 3 months.

Serving and Storage Instructions

These guys are best hot off the stove and loaded with your favorite toppings. Refrigerate leftover corn cakes in an airtight container for up to 3 days. To reheat, bake them on a baking sheet at 350℉ (175℃) for 10-15 minutes or until heated through.

What Goes With Corn Cakes

Corn cakes make a fantastic side dish for Southern meals like fried catfish. They’re also an ideal complement to collard greens and pinto beans. Or serve them up for breakfast with a hot cup of coffee and a side of bacon. 😋