Homemade southern corn cakes just like Grandma used to make. Loaded with old-fashioned taste. Delicious crispy edges and tender, corn filled centers!
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.
Recipe Notes For Corn Cakes:
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 works 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 are best the days they’re made.
They can be kept warm on a tray in the oven set at 200 degrees for 15 minutes.
More Corn Recipes
- Hot Water Cornbread – Crispy corn cakes suited for snacking and savory-soup-soaking, this Hot Water Cornbread will be welcome at your dining table any time!
- Jalapeno Bacon Cornbread – Moist and tender cornbread accompanied with a 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!
- Zucchini Corn Fritters – Crispy and fresh, zucchini corn fritters just taste like the flavor of summer.
- 1 Cup All-Purpose Flour
- 2 Teaspoon Baking Powder
- 3/4 Teaspoon Salt
- 1/4 Teaspoon Black Pepper
- 2 Large Eggs~Separated
- 1/2 Cup Milk
- 1 Tablespoon Butter. Melted and Cooled
- 1 Cup Fresh Cooked Corn
- 2 Tablespoons Butter Softened
- 1 Cup Sour Cream
- 1/4 Cup Green Onion Sliced
- In a small mixing bowl, add flour, baking powder, salt, and pepper and set aside.
- 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.
- In a medium bowl, use an electric hand mixer to beat the egg whites until stiff. Fold the whites into batter.
- In a 12-inch frying pan, melt the remaining 2 tablespoons of butter over medium heat. Spoon 1 tablespoon of batter into the 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.
Fans Also Made:
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Yvonne Skogen says
Easy to make. Absolutely delicious! We spread sorghum on them as we ate them.
Yay! That’s great, Yvonne! Thank you so much 🙂
Making these tonight to turn leftover barbacoa and chili into something very special!
Wow! That sounds like an amazing combo, Laura!
Corn cake perfection. Added green onion to the batter and three of us ate the whole batch.
Glad you liked it, Regina! 😀 Thanks for sharing!
Another fantastic recipe from you! I served it with some leftover gazpacho and it was just what was needed to make a light summer meal. I substituted cornmeal for almost half the flour to give it a little more texture. My family wasn’t too sure about eating non-sweet pancakes until I told them they were “corn latkes” and then everyone was fine with it.
Hey Beth. Sounds like a great combo! So glad you liked them 🙂