Servings: 4 people
Calories: 150kcal
Cost: $10
Equipment
- Nonstick skillet
- Mixing bowls
- Whisk
- Spatula
- Measuring cups and spoons
Ingredients
- 1 cup fine cornmeal
- 1/2 cup all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup milk or buttermilk for extra tang
- 2 large eggs
- 2 tablespoons sugar optional for sweetness
- 1/4 cup melted butter
- 1 cup fresh or frozen corn kernels
Instructions
- In a large bowl, whisk together the cornmeal, flour, baking powder, and salt.
- In another bowl, crack the eggs and beat them until frothy, then add the milk, melted butter, and sugar, and stir gently until combined.
- Pour the wet mixture into the dry ingredients and fold gently until just combined, then fold in the corn kernels.
- Heat a nonstick skillet over medium heat, add a drizzle of oil, and scoop spoonfuls of batter onto the pan, flattening slightly.
- Cook until bubbles form on top and the edges turn golden brown, then flip and cook the other side until golden crusted.
Notes
For a dairy-free version, swap milk with almond or oat milk. Use gluten-free flour if needed, or canned creamed corn for a sweeter twist. For extra flavor, allow the batter to rest for a few minutes and toast the cornmeal lightly before mixing. Leftover corn cakes can be stored in an airtight container in the fridge for up to 3 days, or frozen for longer storage. Reheat in a toaster oven for crispness or microwave for quick serving.
Nutrition
Calories: 150kcal | Carbohydrates: 22g | Protein: 4g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 40mg | Sodium: 290mg | Potassium: 150mg | Fiber: 2g | Sugar: 2g | Vitamin A: 200IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 1mg
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