Scalded Tennessee Corn Cakes
Scalded Tennessee Corn Cakes are crispy, golden patties with a rich corn flavor, perfect for a hearty breakfast or side dish for Southern-inspired meals.
Ingredients
Instructions
- Add salt to water and bring to a boil.
- Gradually mix the corn meal with the boiling water.
- Allow the mixture to cool until it becomes firm.
- Shape the mixture into patties.
- Fry the patties in 1-inch of hot fat until golden brown, about 5 minutes per batch.
- Drain the fried corn cakes and serve hot.
Tips & Substitutions
For a creamier texture, consider adding a splash of milk or a dollop of sour cream to the cornmeal mixture. You can also substitute half of the cornmeal with finely ground oats for added nutrition. To enhance flavor, try adding spices such as cumin or chili powder, or even some grated cheese before frying. Ensure the frying fat is hot enough to create a crispy exterior while keeping the inside moist.
Serving Suggestions
These corn cakes are delicious served hot with a drizzle of honey or maple syrup. For a savory twist, pair them with Pickled Mushrooms And Onions or serve alongside a Veggie-Tofu Scramble for a hearty breakfast. They also make a great appetizer when served with a spicy dipping sauce or fresh salsa.
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 3-4 minutes on each side, or until heated through and crispy. You can also microwave them for about 30 seconds, but frying will ensure they retain their original texture.
Nutrition & Diet Analysis (per serving)
Each serving of Scalded Tennessee Corn Cakes contains roughly 91 calories, with 2g protein, 23g carbohydrates, and 0g fat. It is an excellent source of iron (40% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 630mg per serving (27% 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 use a different type of cornmeal?
Yes, you can use medium or fine cornmeal, but keep in mind that the texture will vary slightly. Coarse cornmeal will yield a crunchier cake, while fine cornmeal will create a smoother texture. Adjust the water slightly if needed to achieve the desired consistency.
Can I make these corn cakes ahead of time?
Absolutely! You can prepare the corn mixture and form the patties a few hours in advance. Just keep them covered in the refrigerator until you're ready to fry. This can enhance the flavors as they sit, making them even tastier.
What oil is best for frying these corn cakes?
Vegetable oil, canola oil, or peanut oil are great choices for frying due to their high smoke points. Avoid using olive oil for frying as it can burn at high temperatures. Make sure the oil is hot enough before adding the patties for a crispy finish.
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).