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These Southern corn cakes have buttery, golden edges and tender centers filled with sweet corn. A dollop of sour cream and a sprinkle of green onion make them a delicious side dish for everything from a bowl of beans to a Sunday supper.
I grew up eating my grandma’s corn cakes, but she never wrote down her recipe. After about 10 years of searching and trying different versions, I finally found one that comes wonderfully close to the ones I remember.
This old-fashioned corn cakes recipe uses whole corn kernels and a simple flour-based batter. The secret to their light texture? Separating the eggs and folding beaten egg whites into the batter before cooking. They take an extra bowl, but that tender bite makes the step worthwhile!
If you love golden skillet sides like these, try my zucchini corn fritters with zucchini and sharp cheddar, or my hot water cornbread for a traditional cornmeal version.”
Before You Begin
- Prepare the corn first. Fresh corn should be cooked, cooled enough to handle, and cut from the cob. If you’re using canned corn, drain it thoroughly before measuring.
- Separate the eggs carefully. Keep yolk out of the whites and use a clean, dry bowl for beating them. Even a little yolk or grease can make it difficult for the whites to whip properly.
- Plan to serve them fresh from the skillet. These corn cakes are at their best when the edges are still crisp and the centers are warm. Have your sour cream and sliced green onions ready before you start cooking.
Corn Cakes Ingredients + Key Notes
All-purpose flour: This recipe uses flour rather than cornmeal, giving the cakes tender centers with little bursts of whole corn throughout.
Baking powder: Helps the batter rise as the cakes cook.
Eggs: Separate the yolks from the whites. The yolks go into the batter, while the whites are beaten separately and folded in for a lighter texture.
Milk: Combines with the egg yolks and melted butter to form the wet ingredients.
Butter: I use regular salted butter. You’ll use melted, cooled butter in the batter and additional butter in the skillet for cooking. Keep those amounts separate as you prepare your ingredients.
Corn: Fresh sweet corn is wonderful in season, while canned or frozen corn makes these easy to enjoy year-round. Cook fresh corn just until tender, then let it cool and cut the kernels from the cob. Rinse and drain canned corn thoroughly, or thaw frozen corn, cook as directed on the package, and drain well. Measure 1 cup of prepared kernels.
Sour cream and green onion or chives: These are toppings, not batter ingredients. Tangy sour cream balances the sweet corn and buttery edges, while sliced green onion or snipped chives add a fresh, savory finish. Add them just before serving.
🥣 How to Make Corn Cakes
- Combine the dry ingredients. Stir together the flour, baking powder, salt, and pepper in a small bowl.
- Make the batter. In a separate bowl, beat the egg yolks, then beat in the milk and melted, cooled butter. Stir in the dry ingredients just until combined, then fold in the corn.
- Beat the egg whites. Using an electric hand mixer and a clean, dry bowl, beat the whites until stiff peaks form—the peaks should stand upright when you lift the beaters. This incorporates air for lighter, more tender corn cakes.
- Fold gently. Use a spatula to gently fold the beaten whites into the corn batter just until incorporated. Scoop down through the batter and lift it over the whites, turning the bowl as you work. Avoid vigorous stirring, which can deflate the whites.
- Cook in butter. Melt the cooking butter in a 12-inch skillet over medium heat. Spoon in the batter as directed in the recipe card, leaving room between the cakes so you can flip them easily.
- Watch for the cues. Cook until bubbles begin to appear around the edges and the undersides are golden brown. Flip carefully and cook until the second sides are golden and the centers are cooked through.
- Serve warm. Top with sour cream and sliced green onions, and bring them straight to the table.
Pro Tips
- Use a scoop for even portions. A tablespoon-size cookie scoop makes portioning easier and helps the corn cakes cook evenly. Use 1 tablespoon of batter per cake.
- Protect the air in the batter. Once you’ve folded in the beaten whites, handle the batter gently. Avoid repeatedly stirring it between batches.
- Let the first batch guide your heat. If the bottoms brown before the cakes are ready to flip, lower the heat slightly. You want golden edges and cooked centers without scorched butter.
- Don’t crowd the skillet. Leave space between the cakes so they brown evenly and are easy to turn. Wait until the undersides are golden and bubbles appear around the edges before flipping, then slide a thin spatula fully beneath each cake to support it.
- Keep finished cakes warm briefly. Place them in a single layer on a baking sheet in a 200°F oven for up to 15 minutes while you finish cooking.
What to Serve With Corn Cakes
I love these with a hearty bowl of ham and bean soup or Texas chili. They’re also right at home alongside fried chicken, baked pork chops, or a big pot of Southern collard greens. Sour cream and green onion are my favorite toppings, but one reader shared that she enjoyed hers with sorghum syrup. That sounds like a delicious way to bring out their sweet-and-savory side!
Storing + Freezing + Make-Ahead
Storing: Refrigerate leftover corn cakes in an airtight container for up to 3–4 days. Refrigerate within 2 hours of cooking, and store the sour cream and green onion separately.
Freezing: Freeze cooled cakes in a single layer, then transfer them to a freezer container or bag. Place parchment between layers to keep them from sticking. Freeze for up to 2–3 months.
Reheating: Warm leftovers in a skillet over gentle heat until heated through, turning as needed. The microwave is convenient, but it will soften the edges.
Making ahead: For the best texture, prepare the corn and measure your ingredients ahead, then mix the batter and cook close to serving time. Save beating and folding in the egg whites until you’re ready to cook.
Corn Cakes FAQs
Are these the same as hoe cakes or Johnny cakes?
The names sometimes overlap, but many hoe cake and Johnny cake recipes use cornmeal. My version uses all-purpose flour and whole corn kernels, with beaten egg whites folded into the batter. Expect tender, corn-filled little pancakes rather than a cornmeal-based bread.
What’s the difference between cornbread and corn cakes?
Cornbread is typically made with cornmeal and baked in a skillet, baking dish, or muffin pan. Corn cakes are usually cooked in small portions on a skillet or griddle, like pancakes. Recipes vary, but my corn cakes use all-purpose flour, whole corn kernels, and beaten egg whites for light, tender centers and buttery, golden edges.
Does the fresh corn need to be cooked first?
Yes, this recipe calls for cooked corn. Cook the ears just until tender, let them cool enough to handle, then cut off the kernels and measure what you need.
Why do I need to separate the eggs?
Beating the whites separately incorporates air, helping give these corn cakes their light texture. Folding them gently into the batter preserves that air.\
More Corn Recipes
- Paula Deen’s Corn Casserole: Creamy corn and corn muffin mix bake into a rich, buttery side dish that’s always welcome at family dinners and holiday gatherings.
- Southern Cornbread: Classic savory cornbread with a crisp, golden crust—perfect for soaking up potlikker from greens or serving alongside beans and chili.
- Mexican Cornbread: Moist, cheesy cornbread with a little heat—a flavorful side for chili, soups, and family dinners.
- Corn Pudding: Sweet corn baked in a rich, creamy custard—a comforting Southern side for Sunday suppers and holiday gatherings.
- Mexican Corn Salad: Sweet corn tossed with a creamy, tangy dressing makes a flavorful side for cookouts, taco nights, and grilled dinners.
- Zucchini Corn Fritters: Tender zucchini and sweet corn come together in golden skillet fritters—a delicious way to put summer vegetables to work.
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Tried This Recipe?
Did these Southern corn cakes remind you of something your grandma used to make? Leave a comment and a star rating below—I’d love to hear how you served them!
Thanks for stopping by my kitchen today — happy cooking, friends! 🩷
Southern Corn Cakes
Ingredients
- 1 cup all-purpose flour
- 2 teaspoons 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
Instructions
- In a small mixing bowl, add flour (1 cup), baking powder (2 teaspoons), salt (3/4 teaspoon), and pepper (1/4 teaspoon) and set aside.
- In a medium bowl, add egg yolks and beat. Beat in milk (1/2 cup) and melted butter (1 tablespoon). Add dry ingredients and stir until combined. Fold in corn (1 cup).
- 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:
Nutrition
Source: Heirloom Cooking 
Easy to make. Absolutely delicious! We spread sorghum on them as we ate them.
Yay! That’s great, Yvonne! Thank you so much 🙂
What is sorghum?
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 🙂