Early last year I stocked up my pantry with all kinds of things I don’t usually buy. “Those things” would be a few canned vegetables! Since it wasn’t clear how this whole pandemic thing would work out, I thought better safe than sorry, especially as I had never experienced anything like this before in my life. I’ve started to look through these cans in order to use them up. Since there were several cans of corn kernels I decided to make these corn cakes. Fresh in-season corn would be best, but the canned corn worked really well in this recipe. I’ve been making these pancakes for many, many years, really ever since coming across the recipe in Molly Katzen’s Vegetable Heaven. She’s one of the Moosewood cooks. I pretty much followed the recipe, except that I doubled all the veggies for us. So if you want fewer vegetables in the corn cakes just use half of the amounts listed down below. Personally I always like to sneak in extra veggies because they’re good and good-for-you! The leftover pancakes re-heat really nicely in the oven. Just spray a little cooking spray onto a baking sheet and pop them in the oven (375°) for about ten minutes. They came out fluffy and slightly crisp which I like. I don’t have a microwave any longer, but my guess would be that that might make them soft and soggy.
Now that fresh corn is in season I’ll definitely make them again!
Savory Corn Cakes
- a little butter or cooking spray
- 1/2 to 3/4 of a cup of finely minced bell peppers
- 2 to 3 cups corn kernels (I used 2 – 14oz. cans, rinsed and drained well)
- 1/2 to 3/4 of a cup of thinly sliced scallions
- 1/2 cup of cornmeal
- 1/2 cup of white flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 eggs
- 1 cup buttermilk
Melt a little butter in a heavy sauté pan over medium high heat.
Add the bell pepper and corn kernels and sauté them for about 10 minutes.
Take the pan off the heat and add the scallions.
Combine well and let the veggies cool off.
In a medium size bowl stir together the flour, cornmeal,
baking powder, baking soda and salt.
Next whisk together the eggs and buttermilk in a small bowl.
Add the liquid mixture to the flour and stir to just barely combine.
Now add in the veggies and fold them into the batter.
Don’t over-mix this batter!
Heat a cast-iron griddle or heavy frying pan over medium high heat.
When hot add a little butter or a spritz of cooking spray.
Use about a 1/4 cup of batter per pancake.
Cook them until they’re almost dry on top.
Flip the corn cakes over with a spatula and cook for a couple of minutes longer
or until they’re cooked through.
These corn cakes were delicious alongside a salad and black beans with mangos.
🙂
in cahoots with muddy boots 
Looks scrumptious! 🙂
LikeLiked by 1 person
They are scrumptious, Tom! You might like them if you eat eggs. The buttermilk can be veganized with plant-based milk and a little vinegar or lemon juice.
LikeLike
Looks wonderful! I will make these. Thanks for posting.
LikeLiked by 1 person
They are yummy and I hope that you’ll like them, Cindy! 🙂
LikeLike
Looks yummy 😋
LikeLiked by 1 person
They are yummy! You should give them a try! Thanks for visiting my blog! 🙂
LikeLiked by 1 person
Will definitely try to make it… though can’t promise the outcome of it 😝😛
LikeLiked by 1 person
Good luck!! 😉
LikeLiked by 1 person
They look delicious, Sabine. I was wondering what to fix for dinner tonight. This might be it! Thanks for sharing, and stay cool 😎
LikeLiked by 1 person
Hey Missy, knowing you, you might throw the corn and peppers on the grill! That would give it an added super delicious flavor. It’s cooling off here and might even rain a bit come Saturday. Have a great week! 🙂
LikeLiked by 1 person
So true! I actually ended up making a version of your corn cakes last night. I had a bag of frozen, roasted corn and then added smoked salmon. It was really good! I had needed the inspiration. 🤗
We’re cooling down too. I enjoy the hot weather, but do need time to adjust. The week before I walked our dog with a beanie on! Have a great weekend, too!
LikeLiked by 1 person
Yum! You know how to cook and eat deliciously well!!Take care Missy! 🙂
LikeLiked by 1 person
Thanks, Sabine. I try. But sometimes one simply gets bored with the routine, and it needs a good shake up. Take care as well 😀
LikeLiked by 1 person
Mmmmmmmmmmm… Better than Doooonuts!
LikeLiked by 1 person
Ja! 😉
LikeLike
That sounds yummy, Sabine. I make potato pancakes often and play around with the ingredients. But I haven’t made corn cakes in a while. This sounds like an easy recipe and that fresh corn in the market looks so good. I’ll try this and get back to you.
LikeLiked by 1 person
Potato pancakes are great too, LuAnne! I don’t make them often enough though. Another great variation is zucchini pancakes with a little feta cheese added to the batter. I’ll be curious to know how you like these! 🙂
LikeLike
I like these – my mom used to make them but called them corn fritters. It’s been awhile since I had them – tasty and good for you.
LikeLiked by 1 person
Linda, I never encountered these in Germany. We didn’t eat corn since my mom thought corn was only for animals! Water too! I have seen variations of these corn cakes in Thai and Indian cookbooks as well. I’m sure there are lots of other countries in addition that make their versions of them. You should make some for yourself sometime! 😉
LikeLiked by 1 person
Well that makes sense – your mom had a point about the corn as it is so commonly used for animal feed. I did used to enjoy them back in the day.
LikeLiked by 1 person