As I reread this post, I had to smile. I created this recipe ten years ago. At that point, I don’t think I could have imagined that in 2024 I would live in the south and own a horse farm to boot. Life has twists and turns, but some things stay the same, such as my fondness for freshly picked corn. I’m pretty sure these cakes are going to be on a menu in the very near future.
The original post from August 2014
Last Tapas Monday, I made a menu that placed a spin on southern flair. I started with pulled pork, which I let simmer in a mini crock pot for the afternoon. It was incredibly tender by the time our 8 o’clock dinner rolled around. Rather than serving it on white bread, I went with the healthier option of lettuce wraps. Of course, using lettuce as the vehicle leaves more room in the stomach for a second (or third or fourth) serving, so maybe it isn’t that much healthier!
I wanted another dish that had hints of southern style. I automatically thought of hush puppies and fritters, but I am not a fan of either. They tend to be heavy and greasy. I decided that what I could do was make a fritter/cake, which really is just a cake as there is no frying. Plus, it wasn’t nearly as heavy as any fritter or hush puppy I have ever had.
This recipe made about a dozen corn cakes, which I had to do in batches. After the first batch was done, I placed them in a 200° oven to stay warm while the second batch cooked. They held up well, staying warm but not drying out at all. I served the cakes with two different toppings. Both were made with plain Greek yogurt. One topping was savory, adding minced chives, salt, and pepper. The other topping was sweet with the addition of honey and cinnamon. Both worked well with the corn cakes and provided a nice contrast of flavors.
The cakes were simple to make and enjoyed by both of us. I’m certain they’d be a hit at a family dinner. As they keep well in the oven, I can imagine doubling the recipe to serve a bigger crowd.
- 2 ears corn, cooked
- 1/2 cup cornmeal
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup milk
- 1 egg
- Cut kernels off both ears of corn. Set aside.
- Combine cornmeal, flour, salt, milk, and egg in a small bowl.
- Whisk to fully incorporate ingredients.
- Add corn. Stir well.
- Heat a large nonstick frying pan over medium heat.
- Grease either with a small amount of olive oil or nonstick cooking spray.
- When heated, add batter by generous tablespoon.
- Leave room between each cake, as the batter will spread slightly.
- Cook for 2 minutes, flip, and cook other side for 2 minutes.
- Cake should be golden brown on both sides.
- Eat immediately or transfer to plate in 200° oven to keep warm.
- If storing for more than 15 minutes, cover dish with foil to prevent drying.
