Corn Cakes

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.

Coen Cakes 1111

Recipe Notes:

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.


Corn Recipes

Jalapeno Bacon Cornbread – Moist and tender cornbread accompanied with perfect amount of heat and smokey bacon flavor!
Scalloped Corn – Great side dish with the right amount of smokey bacon, crunchy bread top.
Mexican Corn Salad – The perfect mix of tangy , sweet, and savory tastes in a side dish!

Source:Heirloom Cooking