Fried Corn Cakes
Golden fried corn cakes are crispy on the outside and tender inside, with a savory onion flavor. Perfect as a snack or side dish, they suit both casual and festive occasions, offering a comforting taste of classic Southern-style comfort food that pairs well with various dips and toppings.
Ingredients
Instructions
- Mix the cornmeal, soda, salt, baking powder, and flour together in a bowl.
- Add the minced onion and stir to combine.
- Pour in the buttermilk and add the beaten egg; stir until the batter is smooth.
- Drop spoonfuls of batter into hot oil and fry until golden brown on both sides.
- Remove from oil, drain on paper towels, and serve hot.
Tips & Substitutions
For a lighter texture, consider adding a tablespoon of baking soda and using a mix of cornmeal and all-purpose flour. If you prefer a spicier kick, add diced jalapeños or a pinch of cayenne pepper to the batter. To enhance flavor, sauté the minced onion in a bit of oil before adding it to the mix. This recipe can also be adapted with whole wheat flour for a healthier version.
Serving Suggestions
Serve these delicious fried corn cakes hot, with a side of sour cream or your favorite salsa for dipping. They pair beautifully with grilled meats or as part of a brunch spread alongside scrambled eggs. For a heartier meal, serve them with a refreshing salad or alongside dishes like Corn Casserole Pudding for a delightful contrast.
Storage & Reheating
Store leftover fried corn cakes in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F (175°C) for about 10-15 minutes until heated through. Alternatively, you can crisp them back up in a skillet over medium heat for a few minutes on each side.
Nutrition & Diet Analysis (per serving)
Each serving of Fried Corn Cakes contains roughly 343 calories, with 11g protein, 60g carbohydrates, and 6g fat. It is an excellent source of protein (22% of the Daily Value), and a good source of iron and calcium. Note that it is relatively high in sodium, at 2073mg per serving (90% 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 a few hours in advance and store it in the refrigerator. However, it’s best to fry them fresh for the best texture. If you have leftovers, they can be reheated and enjoyed later.
What type of cornmeal should I use?
Use medium or coarse cornmeal for the best texture in these corn cakes. If you only have fine cornmeal, your cakes may be denser. Look for stone-ground varieties for the best flavor.
Can I freeze fried corn cakes?
Absolutely! Let the fried corn cakes cool completely, then place them in a single layer on a baking sheet to freeze. Once frozen, transfer them to a freezer-safe bag for up to 2 months. Reheat directly from frozen.
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).