Corn Bread Cakes
Golden corn bread cakes are crispy on the outside with a tender, savory interior, perfect as a side dish or snack for casual gatherings and family dinners.
Ingredients
Instructions
- Put oil in your frying pan and heat it up.
- Drop spoonfuls of batter into the hot oil.
- Let the cakes brown on one side.
- Turn and cook about 5 minutes until done.
Tips & Substitutions
For a lighter texture, consider substituting half of the cornmeal with all-purpose flour. You can also add diced bell peppers or jalapeños for an extra kick. If you prefer a sweeter taste, a tablespoon of sugar can be mixed into the batter. Make sure the oil is hot enough to prevent the cakes from absorbing too much oil, which can lead to sogginess.
Serving Suggestions
These corn bread cakes make a wonderful side dish to accompany grilled meats or can be served as a breakfast item with maple syrup. For a complete meal, pair them with a fresh salad or a bowl of chili. They also pair beautifully with Essie'S Peach Cobbler for dessert.
Storage & Reheating
Store any leftover corn bread cakes in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F for about 10 minutes, or until warmed through. You can also use a microwave, but this may make them slightly less crispy.
Nutrition & Diet Analysis (per serving)
Each serving of Corn Bread Cakes contains roughly 1028 calories, with 16g protein, 201g carbohydrates, and 18g fat. It is an excellent source of iron (56% of the Daily Value), vitamin A (51% of the Daily Value), and calcium (50% of the Daily Value), and a good source of potassium and vitamin D. Note that it is relatively high in sodium, at 886mg per serving (39% 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 bread 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 frying. However, for the best texture, it's recommended to fry them fresh just before serving.
What can I use instead of self-rising flour?
If you don't have self-rising flour, you can make your own by combining 1/2 cup of all-purpose flour with 1/2 teaspoon of baking powder and a pinch of salt. This will effectively replace the self-rising flour in the recipe.
Can I freeze the corn bread cakes?
Yes, these cakes freeze well! Once cooled, place them in a single layer on a baking sheet and freeze until solid. Then transfer them to a freezer-safe bag or container. They can be reheated directly from frozen in the oven.
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).