I love corn cakes.
I grew up eating them.
My Grandma used to make them all the time.
They’re a super easy side dish that you can whip up with a just few ingredients you probably already have in your kitchen.
Unfortunately for me, my grandma never wrote down her recipe.
So, for the longest time, I’ve been at a loss for how to make them so they taste just like hers!
After years of searching and lots of corn cake recipes tested I finally found one that is darn near perfect!
These corn cakes are just like the ones my Grandma used to make!
This recipe came from a great cookbook called Heirloom Cooking.
The book is a wonderful collection of old recipes collected from North America and updated for today’s kitchen.
This recipe works really well with either fresh corn or canned.
During the summer months, when fresh corn is at its peak, I love to use it in this recipe.
I cook 2 ears of fresh, sweet corn in a saucepan with a bit of water just until its soft.
Let it cool a bit so it’s easy to handle, then cut the kernels off the cob and use as directed in the recipe.
During the rest of the year when fresh corn isn’t available, well drained canned corn work perfectly!
I love how well both types of corn work in this recipe because it makes these wonderful corn cakes easy to make all year round!
The taste and texture of these Corn Cakes is best the day they’re made.
They can be kept warm on a tray in the oven set at 200 degrees for 15 minutes.
- Yield : 16 mini pancakes
1. In a small mixing bowl, add flour, baking powder, salt and pepper and set aside.
2. In a medium bowl, add egg yolks and beat. Beat in milk and melted butter. Add dry ingredients and stir until combined. Fold in corn.
3. In a medium bowl, use an electric hand mixer to beat the egg whites until stiff. Fold the whites into batter.
4. In a 12 inch frying pan, melt the remaining 2 tablespoons of butter over medium heat. Spoon 1 tablespoon of batter into pan to form each pancake. Cook until the tops of the pancakes begin to bubble around the edges and the bottom is golden brown. Flip the pancakes and cook until the bottom is golden brown. Serve immediately topped with sour cream and green onions.