Sweet Corn Cakes
Sweet corn cakes offer a delightful combination of tender texture and sweet corn flavor, perfect for brunch or as a side dish for any gathering.
Ingredients
Instructions
- Sift the flour, cornmeal, baking powder, and sugar into a bowl.
- Mix the egg, creamed corn, and vegetable oil in another bowl.
- Combine the dry and wet ingredients, adding enough milk to make a thin batter.
- Heat a greased griddle over medium heat.
- Ladle about 1/4 cup of batter onto the griddle for each cake.
- Cook until bubbles burst on the surface, then turn and cook until golden brown on the bottom.
Tips & Substitutions
To enhance the flavor, consider adding chopped green onions or diced jalapeños to the batter. If you don’t have creamed corn, you can blend whole corn kernels with a bit of milk for a similar texture. For a gluten-free version, substitute the flour with a gluten-free all-purpose blend. These sweet corn cakes can also be made ahead and frozen for later use.
Serving Suggestions
Serve these sweet corn cakes warm, topped with a dollop of sour cream or a sprinkle of fresh cilantro for added flavor. They pair well with a fresh salad or grilled vegetables, making for a delightful side dish. For a complete meal, consider serving alongside roasted chicken or shrimp. They also make a great addition to a brunch spread, complementing dishes like Christmas Thumbprint Cookies.
Storage & Reheating
Store leftover 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 minutes until warmed through. Alternatively, you can microwave them for about 30 seconds per cake, but this may affect their texture.
Nutrition & Diet Analysis (per serving)
Each serving of Sweet Corn Cakes contains roughly 629 calories, with 9g protein, 95g carbohydrates, and 26g fat. It is an excellent source of calcium (48% of the Daily Value), vitamin A (43% of the Daily Value), and iron (31% of the Daily Value), and a good source of protein and dietary fiber. Note that it is relatively high in sodium, at 970mg per serving (42% 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 frozen corn instead of creamed corn?
Yes, you can use frozen corn, but you will need to blend it with some milk to achieve the creamy consistency similar to creamed corn. This will help maintain the texture of the corn cakes.
How can I make these sweet corn cakes spicier?
To add heat, mix in finely chopped jalapeños or a dash of cayenne pepper into the batter. You can also serve the cakes with a spicy salsa or hot sauce on the side for an extra kick.
Can I make these corn cakes ahead of time?
Absolutely! You can prepare the batter ahead of time and store it in the refrigerator for up to 24 hours. Just give it a good stir before cooking. Alternatively, cook them in advance and reheat as needed for a quick meal.
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).