Scalded Corn Cakes
Scalded Corn Cakes offer a crispy exterior and tender interior, featuring the warm, earthy flavors of cornmeal. Perfect as a snack or side dish, they appeal to those craving hearty, comforting fried treats with a simple, rustic charm. Ideal for casual gatherings or family dinners.
Ingredients
Instructions
- Bring water to a boil; gradually mix in the cornmeal while stirring.
- Set the mixture in the refrigerator to cool for 20 minutes.
- Heat 1 inch of fat in a skillet to 350°F (175°C).
- Deep fry spoonfuls of the cooled mixture for about 5 minutes until golden brown.
Tips & Substitutions
For the best texture, ensure the water is boiling before adding the cornmeal. Stir vigorously to prevent lumps. If you’re out of cornmeal, you can substitute with a fine polenta or masa harina for a different flavor profile. For a healthier option, consider baking the cakes instead of frying, which can be done by shaping them into patties and cooking on a greased skillet.
Serving Suggestions
Serve the scalded corn cakes hot with a drizzle of your favorite sauce, like Dixon'S Barbecue Sauce, or a dollop of sour cream. They pair wonderfully with sides such as Easy Pickled Beets or a fresh salad. Consider serving them as a unique appetizer or alongside grilled meats for a hearty meal.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the corn cakes in a skillet over medium heat for about 5 minutes on each side until warmed through and crispy again. Alternatively, you can use an oven set to 350°F (175°C) for about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Scalded Corn Cakes contains roughly 409 calories, with 7g protein, 102g carbohydrates, and 1g fat. It is an excellent source of iron (179% of the Daily Value), vitamin A (60% of the Daily Value), and vitamin C (24% of the Daily Value), and a good source of vitamin D and protein. Note that it is relatively high in sodium, at 2837mg 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 the corn cakes ahead of time?
Yes, you can prepare the cornmeal mixture in advance and store it in the refrigerator. Just remember to fry the cakes just before serving for the best texture. If you want to prepare them ahead, consider frying and then reheating them as needed.
What type of fat is best for frying?
For frying corn cakes, oils with high smoke points such as vegetable oil, peanut oil, or canola oil work best. Avoid using olive oil, as it can burn at high temperatures. The goal is to achieve a crispy exterior without imparting strong flavors.
Can I make these corn cakes vegan?
Yes, this recipe is naturally vegan since it contains no dairy or eggs. Just ensure that the oil you use for frying is also vegan-friendly. You can also experiment with adding spices or herbs to the batter for additional flavor.
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).