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    Home » Recipes » Side Dishes » Corn Cakes

    Corn Cakes

    Published: Jun 24, 2014 · Modified: Jan 1, 2021 by Barbara Curry · This post may contain affiliate links.

    Jump to Recipe
    5 from 1 vote

    Disclaimer: This post may contain affiliate links.

    A Corn Cake with mango salsa on top.

    Corn Cakes made with fresh corn and cheese are a great alternative to cornbread. A great way to use up extra corn and so easy to make.

    Corn cake with salsa on a napkin

    I have been so busy lately that I haven’t had time to cook as you can see from the last few posts.  I thought I would share this recipe so that you could try it out if you see fresh corn at the farmer’s market this weekend.

    I was a little bored with cornbread so I tried these little corn pancakes for a change of pace.  The fresh corn and cheese make these so moist and full of flavor. The recipe makes a lot.  I placed them on a wire wrack in the oven to keep them warm while I cooked all of them. This didn’t dry them out but kept them the perfect temperature for serving. The recipe called for wet mozzarella but we decided that cheddar or a spicy jack would be nice too.  They were a great addition to the roasted chicken I had picked up from the grocery.   We don’t have fresh corn here yet but we are getting some from South Carolina and so far it has been delicious. 

    I re-heated the leftovers in the toaster oven a week later and they were even better.

    Southern Living Farmers Market Cookbook

    Corn cake with salsa on a napkin

    Corn Cakes

    Author: Barbara Curry
    Corn Cakes made with fresh corn and cheese are a great alternative to cornbread. A great way to use up extra corn and so easy to make.
    5 from 1 vote
    Print Pin
    PREP: 10 minutes
    COOK: 6 minutes
    Servings: 36

    Ingredients
     

    • 5 ears fresh corn cut from cobb
    • 3 eggs
    • ¾ cup milk
    • 3 tablespoons butter melted
    • ¾ cup flour
    • ¾ cup cornmeal
    • 8 ounces fresh mozzarella cheese grated
    • 2 tablespoons fresh chives
    • 1 teaspoon salt
    • 1 teaspoon pepper
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    Instructions
     

    • Pulse first four ingredients together in a food processor 3-4 times or just until corn is coarsely chopped.
    • Stir together flour and next five ingredients in a large bowl. Stir in corn mixture just until dry ingredients are moistened.
    • Spoon ¼ cup batter onto a medium hot, lightly greased griddle or large nonstick skillet to form small pancakes. Cook 3-4 minutes or until tops are covered with bubbles and the edges look cooked. Turn and cook for 2-3 minutes. Makes about 3 dozen.

    Nutrition

    Calories: 69kcal | Carbohydrates: 7g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 121mg | Potassium: 66mg | Fiber: 1g | Sugar: 1g | Vitamin A: 131IU | Vitamin C: 1mg | Calcium: 42mg | Iron: 1mg
    Follow Me On SocialDid you make this recipe? Mention @ButterandBaggage or tag #ButterandBaggage on Instagram!

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    Barbara Curry is the culinary adventurer of Butter & Baggage. With a dedicated enthusiasm for real butter made from happy cows she is in constant pursuit of delicious recipes and tasty dishes. She shares her experiences, ventures, and occasional misadventures because let’s face it things can get messy in any kitchen.

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