Southern Corn Cakes

These old-fashioned Southern corn cakes have buttery, golden edges and tender centers packed with sweet corn. Beaten egg whites keep them light and fluffy. Serve warm with sour cream and green onions for a comforting side dish.

Course Side Dish

Cuisine American

Keyword Corn Cakes

Prep Time 10

Cook Time 15

Total Time 25

Servings mini pancakes

Calories 97kcal

Author Kathleen

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.

Nutrition