Cheddar Corn Cakes
Cheddar Corn Cakes are savory, cheesy pancakes packed with sweet corn and vibrant vegetables, perfect for brunch or light dinner, appealing to cheese lovers and corn enthusiasts alike.
Ingredients
Instructions
- In a small nonstick skillet, heat the oil.
- Add green onions and bell pepper, and cook over medium-high heat for about 1 minute.
- Remove from heat and set aside.
- In a mixing bowl, combine the shredded Cheddar cheese, thawed corn, self-rising flour, buttermilk, and egg yolks.
- In a separate bowl, beat the egg whites until stiff peaks form.
- Gently fold the egg whites into the corn mixture until just combined.
- Heat a skillet or griddle over medium heat and lightly oil it.
- Drop spoonfuls of batter onto the hot skillet and cook until golden brown on both sides, about 2-3 minutes per side.
- Serve warm.
Tips & Substitutions
To enhance the flavor, consider adding spices like paprika or cumin to the batter. For a twist, swap out the Cheddar cheese for pepper jack or a dairy-free cheese alternative for a vegan version. If you prefer a bit of sweetness, mix in a small amount of sugar. You can also use fresh corn instead of frozen if it's in season.
Serving Suggestions
Serve these cheddar corn cakes warm as a delicious side dish or appetizer. They pair beautifully with a dollop of sour cream or a fresh salsa. For a complete meal, try them alongside a refreshing Pear And Cream Cheese Salad or a hearty soup. They also make a great brunch item when topped with poached eggs.
Storage & Reheating
Store leftover corn cakes in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a skillet over medium heat for a few minutes on each side until warmed through. You can also use a toaster oven for a crispier texture.
Nutrition & Diet Analysis (per serving)
Each serving of Cheddar Corn Cakes contains roughly 641 calories, with 24g protein, 44g carbohydrates, and 42g fat. It is an excellent source of vitamin C (50% of the Daily Value), protein (48% of the Daily Value), and calcium (23% of the Daily Value), and a good source of iron and potassium. Note that it is relatively high in sodium, at 475mg per serving (21% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make these corn cakes ahead of time?
Yes, you can prepare the batter in advance and store it in the refrigerator for up to 24 hours. Just give it a good stir before cooking. If you prefer, you can also cook the cakes ahead of time and reheat them as needed.
What can I substitute for buttermilk in this recipe?
If you don't have buttermilk, you can make a quick substitute by mixing 1/2 cup of milk with 1/2 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes until it thickens slightly before using it in the recipe.
Can I freeze the cheddar corn cakes?
Yes, these corn cakes freeze well! Allow them to cool completely, then place them in a single layer on a baking sheet to freeze. Once frozen, transfer them to an airtight container or freezer bag. They can be stored for up to 3 months. Thaw and reheat before serving.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).