Corn Cakes

I tried this recipe for corn cakes from a magazine, it turned out really well. So I thought of sharing this with you.

Makes 10-15 (depending on the size).

1 cup fresh Corn kernels
2 cups yellow cornmeal
1/2 cup plain flour
1 Tbsp Baking powder
Salt to taste
1-1/2 cups water
1 bunch Spring onions (greens only, chopped)
Pepper to taste
Oil to shallow fry
4 Tbsp melted Butter


Combine the cornmeal, flour, baking powder and salt, in a large bowl. Slowly, add the water until the mixture is the consistency of a thick cake batter.

Stir in the corn, spring onions and black pepper.

In a large frying pan/skillet, heat 2 tablespoons of the oil on medium-high heat. Add 2 tbsp full of batter into the skillet to make a 2-inch cake. Make the cakes in batches of 4-5 or less, without over crowding the pan. Cook for 3 to 5 minutes or until golden on the bottom. Turn and cook the other side 3 to 5 minutes more. Remove from the heat and brush with melted butter.

Refill the oil as needed.

Recipe contributed by Amy from Los Angeles (U.S).

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