Quick Country Corn Cakes
Quick country corn cakes are crispy, savory treats featuring sweet corn and tender pancake batter, perfect for breakfast, brunch, or snacking with a touch of Southern charm.
Ingredients
Instructions
- Blend the cream-style corn and beaten egg together.
- Add the pancake mix to the corn and egg mixture and stir until well combined.
- Heat shortening in a skillet until hot, about 1/2 inch deep.
- Fry the batter in the hot shortening until golden brown, then turn and brown the other side.
- Drain on paper towels and serve warm.
Tips & Substitutions
For a richer flavor, consider adding a pinch of salt or a teaspoon of sugar to the batter. If you don't have pancake mix, you can make your own using flour, baking powder, and a pinch of salt. For a twist, try incorporating diced vegetables or herbs into the batter. This versatile dish can also be served as a base for toppings like sour cream or salsa, similar to American recipes.
Serving Suggestions
These corn cakes are delicious served warm with a dollop of sour cream or a drizzle of honey. Pair them with a fresh salad or grilled vegetables for a light meal. For a heartier option, serve alongside fried eggs or crispy bacon. They also make a great side dish for dishes like Tropical Pound Cake or any savory main course.
Storage & Reheating
Store any 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 microwave them for about 30 seconds, but they may lose some crispiness.
Nutrition & Diet Analysis (per serving)
Each serving of Quick Country Corn Cakes contains roughly 636 calories, with 2g protein, 22g carbohydrates, and 61g fat.
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 use frozen corn instead of canned corn?
Yes, you can use frozen corn! Just thaw and drain it before blending with the egg. This will give you a fresher taste in your corn cakes. Ensure you blend it well to achieve the desired creamy texture.
How thick should the batter be?
The batter should be thick but pourable. If it's too thick, add a little water or milk to loosen it up. The right consistency will help the corn cakes fry evenly and achieve a nice golden brown color.
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. When ready to cook, just stir the batter again before frying. This makes it easy for a quick breakfast or snack!
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).