Homemade southern corn cakes just like Grandma used to make. Loaded with old-fashioned taste. Delicious crispy edges and tender, corn filled centers!
Servings 16 mini pancakes
- 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.
Calories: 97kcal | Carbohydrates: 9g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 34mg | Sodium: 151mg | Potassium: 122mg | Fiber: 0g | Sugar: 1g | Vitamin A: 240IU | Vitamin C: 1mg | Calcium: 51mg | Iron: 0.6mg