Food & Recipes

Sweet Corn Cakes

sweet little crispy cakes

You can never go wrong with a little corn cake.  Especially in the summer when the corn is perfect, just perfect, right off the cob.  Make these year ‘round, though, with canned corn.  Eat them hot out of the pan, and peek below for all sorts of ideas on how to top them. 

cooking information

• Yield: 2 Dozen Small Cakes
• Prep Time: 15 minutes
• Cooking Time: 10 minutes

all ingredients

• 4 Ears of Fresh Corn
• 1 Can of Creamed Corn
• 1 Cup of Pancake Mix
• 2 Eggs
• 1 teaspoon Kosher Salt
• Hot Sauce
• Butter

recipe instruction

1. First, lay out a towel on your kitchen counter. Then, holding your ear of corn upward cut the kernels off of the cob. Collect all of the kernels and add to a large mixing bowl.

2. To the mixing bowl add your pancake mix, eggs, creamed corn, salt, and hot sauce. Mix together until the batter is a uniform consistency.

3. Next, add a large sauté pan to the stove top. Turn to medium-high heat.

4. Coat the bottom of the pan with a thin layer of butter. Once the butter starts to bubble, add 2 tablespoons worth of corn cake mix to the pan and let cook.

5. After 2-3 minutes flip your corn cakes and let finish cooking on the other side.

6. Place on a plate after finished cooking and serve warm.

cooking tips

• If corn is not in season, you can substitute frozen corn. Figure ½ a cup per ear of corn.
• These are a lot like pancakes. The first ones are never as nice as the last ones. Do not be discouraged.
• When I make these, I smear on the Avocado Cream Cheese and a fresh herb salad, but you can always shredded beef or Beer-Braised Pork Shoulder with Homemade BBQ Sauce over them. Or, top with fresh tomatoes and queso fresco cheese. No matter what, these are delicious and a simple, fun way to serve classic appetizers.