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Corn Cakes Recipe

Updated on April 15, 2013

Rate Corn Cakes

4.8 stars from 5 ratings of Corn Cakes

Your Nugget of Nutritional Info for this post:

Corn is healthier for you than you think! A good source of vitamin A, it packs a carotenoid punch with antioxidants: lutein and zeaxanthin, too. It's no surprise it's a great source of fiber, and when dried, morphs from a veggie to a grain nutrient.

½ cup of corn provides you with 15 grams of carbs, too, so it's a great choice for the more active folks out there.



The Results!

Source

The Ingredients:

Recipe in Rebus:

add buttermilk
add buttermilk | Source
add melted butter
add melted butter
add eggs. Mix together and set aside.
add eggs. Mix together and set aside.
In separate bowl start the dry mix with corn meal
In separate bowl start the dry mix with corn meal
add flour
add flour
add your baking powder & soda
add your baking powder & soda
add corn kernels
add corn kernels
add chives
add chives
grab a ¼ cup measure to dollop batter onto skillet
grab a ¼ cup measure to dollop batter onto skillet
make them spatula sized, because they are fragile - flip when air bubbles form and pop
make them spatula sized, because they are fragile - flip when air bubbles form and pop
like so!
like so!

Cook Time

Prep time: 15 min
Cook time: 15 min
Ready in: 30 min
Yields: 12 - 14 cakes

Ingredients

  • 1¼ cup buttermilk
  • ¼ cup corn meal
  • ¾ cup flour
  • ½ tsp. baking soda
  • ½ tsp. baking powder
  • 1 TBSP. sugar
  • 2 TBSP. butter, melted
  • Handful chives, chopped
  • 1 ear corn, shucked and separated from cob

How to Do It:

  1. Make the wet mix first. Add buttermilk to bowl.
  2. Add, cooled melted butter or butter substitute.
  3. Add eggs. Stir and set aside.
  4. In separate bowl, measure corn meal.
  5. Add flour.
  6. Add baking soda, powder and sugar.
  7. Shuck corn, and rinse all silk free. Add corn kernels, and mix into a crumbly paste.
  8. Add chopped chives.
  9. Add the wet mix, and stir just enough to blend. The more you stir, the tougher the end result.
  10. Use a ¼ cup measure to drop cakes onto sizzling skillet. Be sure to make cakes approximately spatula-sized, since they are fragile and will break when flipping otherwise.
  11. Cook about 2 minutes each side. Look for the telltale air bubbles typical to all pancakes to form and pop before flipping.
  12. Cool on paper towel, and warm in oven as needed.

Add honey and butter to sweeten the deal, or gravy for a savory side dish!

Source

Comments

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    • Eiddwen profile image

      Eiddwen 4 years ago from Wales

      A great recipe and thank you for sharing.

      Eddy.

    • tomstravels profile image

      Thomas Caton 4 years ago from the business end of a strong wind

      the picture series is a great idea, to make the recipe easier for those (like me) who deal better in visual instructions

    • CharronsChatter profile image
      Author

      Karen Robiscoe 4 years ago from California

      I think it's all the cooking shows I watch, @tomstravels, it feels like there NEEDS to be pictures--and a sexy host named Padma, but she was otherwise engaged, haha. Thank you very much for commenting! :)

    • CharronsChatter profile image
      Author

      Karen Robiscoe 4 years ago from California

      The best ones are the easy ones. Thank you for coming by, Eiddwen. I hope your coming week is as awesome as you!

    • peachpurple profile image

      peachy 4 years ago from Home Sweet Home

      yummy cakes ! Are those ingredients sitting on your sofa?!!

    • CharronsChatter profile image
      Author

      Karen Robiscoe 4 years ago from California

      oh!! I am "for real" laughing out loud! What a vamp sofa, if so! No, they are actually "framed" by some satiny type placemats---disguising all manner of kitchen appliances, compost bowl & trash, and other "working kitchen" minutiae....

      hehe..thanks for the chuckle. I am thinking I am a racy lady! :)

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