Fried Corn Cakes Recipe Recipe Cards

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FRIED CORN CAKES



Fried Corn Cakes image

Provided by Mark Bittman

Categories     appetizer, side dish

Time 15m

Number Of Ingredients 9

Neutral oil
3/4 cup cornmeal
1/2 cup flour
2 teaspoons baking powder
1 egg
3/4 cup milk
2 cups corn kernels
Add milk if needed
Parsley

Steps:

  • Put neutral oil in a skillet on medium heat.
  • Combine 3/4 cup cornmeal, 1/2 cup flour and 2 teaspoons baking powder.
  • Beat 1 egg with 3/4 cup milk; pour into dry ingredients along with 2 cups corn kernels.
  • Add milk if needed.
  • Drop spoonfuls into the oil; brown on both sides, 4 to 5 minutes total.
  • Garnish: Parsley.

FRIED CORN



Fried Corn image

Provided by Sandra Lee

Categories     side-dish

Time 12m

Yield 4 to 6 servings

Number Of Ingredients 6

4 tablespoons butter
One 16-ounce bag frozen corn, defrosted
3 tablespoons white sugar or honey
1/3 cup heavy cream
Salt
1/2 teaspoon black pepper

Steps:

  • In a large skillet over medium-high heat, melt 4 tablespoons butter. When butter is foamy add the corn stirring to coat with the butter. Cook stirring frequently for 1 minute. Add sugar or honey and cook for 2 minutes more. Increase heat to high and add heavy cream-continue to stir so corn won't stick to pan. Add salt and pepper. Cook corn until most all of the cream has absorbed about 5 minutes more. Remove add serve hot.

SOUTHERN CREAMED CORN CAKES (LOW-FAT)



Southern Creamed Corn Cakes (Low-Fat) image

A real treat that's quick and easy! Definitely a comfort food often requested by my family in place of potatoes, grits, rice or pasta! Especially good for brunch or with any seafood meal. For appetizers, make into tiny cakes and serve topped with sour cream and spring onions.

Provided by BeachGirl

Categories     Breakfast

Time 10m

Yield 8 4inch corncakes, 4 serving(s)

Number Of Ingredients 5

1 (16 ounce) can creamed corn
1 1/2 cups pancake mix (I use Krusteaz low-fat brand)
1/4 cup egg substitute (I use Egg Beaters) or 1 whole egg
1 tablespoon granulated sugar
1/2 cup finely diced onion

Steps:

  • Mix all ingredients together.
  • Spray hot griddle with non-stick cooking spray.
  • Spoon batter onto griddle as you would pancakes, leaving enough room so they will not run together.
  • Cook on medium-high temperature for 2-3 minutes per side, or until browned on each side.
  • Serve hot.

CORN CAKES



Corn Cakes image

Make and share this Corn Cakes recipe from Food.com.

Provided by James Craig

Categories     Grains

Time 30m

Yield 5 serving(s)

Number Of Ingredients 7

2 cups cooked whole kernel corn, canned or fresh,drained
1/4 cup finely chopped onion (optional)
1 cup milk
1 beaten egg
1 1/2 cups flour
2 teaspoons baking powder
3/4 teaspoon salt

Steps:

  • Combine corn, onion, milk, with the beaten egg in a bowl.
  • Combine flour, baking powder and salt in a separate bowl.
  • Add corn mixture and mix just enough to moisten.
  • Drop, by 1/4 cupfuls, onto a lightly greased griddle and fry until golden brown on both sides.

FRIED CORN CAKES WITH GREEN ONIONS



Fried Corn Cakes with Green Onions image

Categories     Milk/Cream     Egg     Onion     Breakfast     Brunch     Side     Fry     Quick & Easy     Corn     Bon Appétit     Sugar Conscious     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 10 cakes

Number Of Ingredients 11

1 cup all purpose flour
1 tablespoon sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
2/3 cup milk
1 large egg
1/2 teaspoon white distilled vinegar
2 cups frozen corn kernels, thawed
1/2 cup chopped green onions
2 tablespoons (or more) vegetable oil

Steps:

  • Preheat oven to 300°F. Blend flour, sugar, baking powder, salt and cayenne pepper in large bowl. Add milk, egg and vinegar to bowl and whisk to combine. Mix in corn and green onions.
  • Heat 2 tablespoons vegetable oil in heavy large skillet over medium heat. Drop batter by scant 1/4 cupfuls into skillet. Cook cakes until brown and cooked through, about 3 minutes per side. Transfer to baking sheet. Place in oven to keep warm. Repeat with remaining batter, adding more oil to skillet as needed. Serve cakes hot.

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