Old Indian Corn Cakes
Old Indian Corn Cakes are crispy, savory pancakes with a rich corn flavor, perfect for a hearty breakfast or side dish with greens and other vegetables.
Ingredients
Instructions
- Mix corn meal, baking powder, and salt in a bowl.
- Add enough buttermilk to the mixture to make a thick batter.
- Heat oil in a skillet over medium heat.
- Drop spoonfuls of batter onto the hot oiled skillet.
- Fry the cakes until they are browned on both sides.
- Serve hot with greens such as mustard, turnip, or spinach.
Tips & Substitutions
For a lighter texture, consider adding a splash of milk or water to the batter. If you don’t have buttermilk, you can make a quick substitute by mixing regular milk with a teaspoon of vinegar or lemon juice. Adjust the frying oil temperature carefully to prevent burning, and use a non-stick skillet for easier flipping.
Serving Suggestions
Serve these corn cakes hot alongside mustard greens, turnip greens, or spinach for a delightful meal. They also pair beautifully with Creamy Corn Raita for added flavor. For a complete spread, consider including Pooris (Indian Bread) or Keema Mattar (Ground Meat With Fresh Peas) as side dishes.
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. Alternatively, you can pop them in a toaster oven for a crispy finish.
Nutrition & Diet Analysis (per serving)
Each serving of Old Indian Corn Cakes contains roughly 97 calories, with 2g protein, 16g carbohydrates, and 3g fat. It is a good source of vitamin A (13% of the Daily Value) and calcium (11% of the Daily Value). Note that it is relatively high in sodium, at 790mg per serving (34% 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 ahead and store it in the refrigerator for up to 24 hours. When ready to cook, simply stir the batter well and fry as directed. This allows for a quick meal option any time.
What is the best oil for frying corn cakes?
It's best to use oils with a high smoke point, such as vegetable, canola, or peanut oil. These oils not only fry the cakes evenly but also help achieve a nice golden-brown crust without burning.
Can I freeze leftover corn cakes?
Absolutely! Allow the cakes to cool completely, then layer them between parchment paper in a freezer-safe container. They can be stored for up to 2 months. To reheat, bake from frozen at 350°F (175°C) until heated through.
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).