Corn cakes are a delightful alternative to your standard pancakes, giving you something savory that you can enjoy for breakfast, lunch or dinner. These golden cakes are made with cornmeal which gives them a really nice crunch and flavor that makes them stand out from traditional pancakes. And whether you top them with syrup a la pancakes, add a spoon of sour cream or slather with butter and serve as part of the main meal, corn cakes are an easy lover — irresistible to food lovers.
In this post for Yumy24. To coincide with the launch of The Gourmet Reader Archives on Yahoo Food, we are going to walk you through this technique for how to make the best corn cakes step-by-step along with their background and riffs, as well as tips to serve them nontraditionally. Get our recipe for Corn Cakes!
Why Corn Cakes Are So Special
Now that’s one dish all of us will surely love to have, The corn cakes but this version is prepared in a rustic way which speaks volumes about its taste reflecting the flavors of corn. While your typical pancakes are soft and airy, corn cakes are by nature denser with a sort of doughy-crispness that only comes from the texture of cornmeal. Their sweet and savory nature also makes them perfect for either spreading peanut (or almond) butter, cream cheese (try this spicy version,) or jams and jellies as well — giving you more options for breakfast or snacking.
Corn cakes are delicious and nutritious too. Cornmeal is also a source of fiber, vitamins (especially B6) and minerals like magnesium and phosphorus. In addition, they are gluten-free by nature so it means a great option for anyone that has problems with the dreaded (for some) G-word whether because of illness or choice.
Corn Cake Ingredients
The Complete Ingredients You Will Need to Make Corn Cakes super delicious fluffy and crispy ones!
1 cup cornmeal (I find medium or fine ground is best)
1/2 cup all-purpose flour, or gluten-free flour if needed
1TB sugar (optional for some sweetness)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk (or dairy free version: 1 c plant milk of your choice + 1 tbsp sideshow fruit lemon pulp)
1 large egg
2 tablespoons of butter, melted (or oil if dairy-free)
Fresh or frozen corn kernels, 1/2 cup (optional; it will add a bit of texture and taste to the soup)
Butter or oil (for cooking)
How to Make Corn Cakes
Now, for the easy steps in making Crispy Corn Cakes outside and Soft inside.
Mix dry Ingredients:Whisk together the cornmeal, flour, sugar (if using), baking powder, baking soda and salt in a large bowl. Mix well and then mash all the dry ingredients together.
Make the Wet Ingredients in a Separate Bowl: Combine buttermilk, egg, and melted butter. If you are using a dairy free milk, be sure to add some lemon juice so that it will more closely resemble buttermilk.
Step 5:Slowly stir in the wet directly into the beanflour mixture until all is incorporated. Do not concern yourself with lumps; it is better to under mix than over mix it!
Fold in Corn Kernels:To give some texture and taste depth,add corn kernels. I like using fresh or frozen corn (Just thaw them out and drain the excess liquid)
Pre-Heat your Pan:this should be done on a non-stick skillet or non-stick griddle over medium heat. Butter it if you prefer as well
Corn Cakes:Ladle 1/4 c of batter per cake on skillet. Cook for another 2-3 minutes until bubbles start to pop on the surface and the edges become dull. Turn, then cook for an additional 2 minutes on the other side until golden and crisp.
Serve and Enjoy:Pile up your Corn Cakes and serve them warm with toppings or sides of your choice.
Other Delicious Toppings and Sides for Corn Cakes
The best part about the Corn Cakes is that you can enjoy them with a variety of toppings or sides to elevate their savory or sweet profile. Here are some ideas to try:
Savory Toppings
Sour Cream — a dollop for richness and sour notes
Avocado Slices- The rich creaminess of the avocado balances well with the slight sweetness in the corn.
Fresh herbs, chopped: Cilantro, parsley or chives add a punch of brightness.
Sunny-Side-Up Egg: For a fulfilling meal, the best is to place sunny-side-up egg on top.
Salsa: Fresh tomato salsa will work for some fresh zesty flavor.
Cheese: Top with cheddar, cotija or feta cheese to make it a little more decadent.
Sweet Toppings
Honey or Maple Syrup- A little bit on the sweet side.
—Fruit Compote: from very berry to peach, a sweet and fruity touch.
ToppingsWhipped Cream — like a dessert corn cake + light and fluffy ×
Sides:
Beans and Rice: Enjoy these sweet corn cakes with beans and rice, grilled or roasted veggies on the side.
Bacon or Sausage:corn cakes pair perfectly with any of the most phenomenal breakfast foods of all time (said reverently in Neil’svoice).
Health Benefits Of Corn Cakes
Health Benefits of Corn Cakes These include:The most important benefits are:-
1) Rich in Fiber: Cornmeal is naturally high in fiber, which helps to prevent constipation and moderates blood sugar levels.
Highly Antioxidant:Corn is packed with lutein and zeaxanthin, antioxidants that support eye health.
A gluten-free option:This can also be naturally gluten-free with cornmeal and gluten-free flour for those requiring, or choosing, to eat a gluten-free diet (like my daughter who has celiac).
Less Fatty: If you cook them rather than fry- most batters require some butter or oil to keep the cakes from sticking, but that is way less fat than deep frying style- Corn Cakes are a significantly lower-fat choice for breakfast or snack food than many others.
They get their fibre from cornmeal and so it is a great source of carbohydrates to fuel up in the morning or recharging after a workout.
How to Make the Perfect Corn Cakes
When making Corn Cakes, these are some of the tips you have to follow to ensure you will make them perfect every time:
Just like with pancakes, do not overmix the batter or it will make your corn cakes dense rather than tender. Stir until just combined.
Cornmeal: Fine or Medium (regular ground), NOT coarse, which can be a little gritty in the cakes Choose medium or fine cornmeal for a smoother texture.
Change The Texture:If the batter is too thick, add a splash of buttermilk to make it more viscous. If it seems too thin, add in a few tablespoons of cornmeal or flour.
Preheat your skillet:Whatever you are using whether it’s a skillet or a griddle make sure that it is HOT before pouring in the mixture. This will help all of the cakes crisp up on the outside, but stay soft in the inside.
Mix-ins:Mix and match the base to incorporate diced bell peppers, green onions, or cheese for a savory version; blueberries and cinnamon for a sweet one.
Corn Cake Variations to Try
Corn Cakes are a very versatile recipe that you can customize to your liking as well as for your vegan, gluten free diet. Here are a few variations to entertain doing:
Cheesy Jalapeño Corn Cakes
If you want cheesy jalapeños, fold in shredded cheddar cheese and diced jalapeños in the batter. Great when served with salsa and sour cream on the side
Sweet Corn Cakes
If you want a sweet version go for 2 tablespoons of sugar and add 1 teaspoon of vanilla extract. Dessert: Honey, fresh berries Here’s a recipe >
Vegan Corn Cakes
Note: To make this recipe vegan, substitute 1 flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) for the egg and use almond or oat milk in place of buttermilk. Dairy-Free Butter Substitute: Coconut Oil
Southwestern Corn Cakes
For a Southwestern theme, mix in some black beans, diced bell peppers and a hint of cumin and chili powder to the batter. Your breakfast (or dinner) will be sorted with a side of avocado and salsa.
Conclusion
Corn Cakes are hand down one of the most versatile and tasty dishes loved by foodies; whether you order it for yourself in the morning, or evening, or afternoon. Cornbread in Sweet and Savory options will take these golden cakes made from cornmeal into your favorite recipe collection. Corn cakes, bursting with aromas and flavors, are super easy to make for breakfast, brunch or even dinner.
At Yumy24. Here at Enjoying Life. Give this corn cake recipe ago, break it up with your toppings, and get ready to eat pancakes and waffles in a whole different (and not so sweet) kind of way!
