Corncakes
Golden corncakes with a tender, fluffy interior and crispy edges, perfect for breakfast or brunch with syrup, honey, or apple butter. Delightfully comforting and versatile.
Ingredients
Instructions
- Place corn meal and water in a saucepan and cook over low heat until thick.
- Remove from heat.
- Beat eggs and milk together and add to the corn meal mixture.
- Combine salt, baking powder, and flour, then add to the mixture and stir until blended.
- Heat a skillet or griddle with about 3 tablespoons of oil.
- Spoon the mixture into the hot oil, approximately 2 to 3 tablespoons per cake.
- Brown the corncakes on both sides.
- Add more oil as needed or desired.
- If batter is too thin, add more flour.
- If batter is too thick, add more milk.
- Serve with apple butter, syrup, or honey.
Tips & Substitutions
For a richer flavor, consider using buttermilk instead of regular milk. If you don't have cornmeal, finely ground polenta can be a suitable substitute. To enhance the texture, fold in some shredded cheese or diced jalapeños for a spicy kick. Remember to adjust the flour based on the moisture content; if the batter is too thin, add a bit more flour.
Serving Suggestions
Corncakes are delightful when served with apple butter, syrup, or honey for a touch of sweetness. For a savory twist, pair them with cottage cheese or a side of Summer Fruit And Cheese Salad. They can also complement hearty meals, making them a versatile addition to breakfast or brunch.
Storage & Reheating
To store leftover corncakes, allow them to cool completely and place them in an airtight container in the refrigerator for up to 3 days. For reheating, use a skillet over medium heat for a few minutes on each side, or pop them in the toaster for a quick and crispy option.
Nutrition & Diet Analysis (per serving)
Each serving of Corncakes contains roughly 369 calories, with 4g protein, 83g carbohydrates, and 2g fat. It is an excellent source of vitamin A (49% of the Daily Value), vitamin C (33% of the Daily Value), and calcium (27% of the Daily Value), and a good source of vitamin D. Note that it is relatively high in sodium, at 2827mg per serving (123% 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 corncakes ahead of time?
Yes, you can prepare the batter ahead of time and store it in the refrigerator for up to 24 hours. Just give it a good stir before cooking. Alternatively, cooked corncakes can be refrigerated and reheated as needed.
What can I use instead of eggs in this recipe?
If you need an egg substitute, you can use 1/4 cup of unsweetened applesauce or a flaxseed meal mixture (1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water, let sit until thickened) for each egg.
How can I make these corncakes gluten-free?
To make corncakes gluten-free, substitute all-purpose flour with a gluten-free flour blend or almond flour. Ensure your baking powder is also gluten-free. The texture may vary slightly, but they will still be delicious!
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).