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Corn cakes

July 28, 2010

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I live in Iowa, and it’s summer, and that means one thing: sweet corn. It is so amazing, and with nothing more than a little butter, salt and pepper, you have the perfect food. I can’t stand the thought of throwing away uneaten ears, on the rare occasion we don’t plow through all of the corn we cooked. I generally cut the corn from the ears, pop it into a freezer bag, and toss it in the freezer. Even if there’s just an ear or two left, don’t waste that corn! Add the cooled corn to your freezer bag as you go, and after a few meals, you’ll have a bag full of corn in the freezer. Boil a few cups of corn in the middle of winter, and the taste of summer comes right back to you. It’s also great in chowders and other recipes.

I stuck some extra corn in the fridge the other day, and last night turned it into corn cakes. These would be great served as an appetizer or snack, but I served them right on the plate with the rest of our dinner. 

2 eggs
1 1/4 cups corn (if you don’t have fresh, just use a whole can)
1 cup flour
2 1/2 Tbsp. sugar
2 tsp. baking powder
1 tsp. salt
Diced peppers, fresh herbs, and/or chopped onions (optional)

Beat the eggs, and stir the corn in. Add any peppers, onions, and herbs, if you wish. In a separate bowl, sift together all the dry ingredients. Add them to the corn mixture, and stir. The batter will be very thick, almost more like a dough..

Heat some oil in a skillet over medium-high to high heat. Once it’s hot, drop the batter by spoonfuls into the oil. I used a mini ice cream scoop, which makes tablespoon-sized balls, and that worked great. Flatten the cakes a bit with a fork. When the bottoms are browned, flip the cakes and brown the other side. Drain on paper towels. This recipe made two batches.

These corn cakes were so good! I used as little oil as possible, but if you were deep-frying them, you could make them bite-sized and they would cook quickly and make great appetizers. I guarantee they’ll disappear from the plate as fast as you can fry them!

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