Grammy's Corn Cakes
Bring a taste of nostalgia to your table with Grammy's Corn Cakes, a comforting family favorite bursting with rustic charm and an irresistible blend of textures. These golden, tender pancakes combine the earthy warmth of yellow cornmeal with a hint of sweetness from corn kernels, creating the perfect balance of crispy edges and soft, fluffy centers. Quick and easy to make, this recipe comes together in just 30 minutes, making it ideal for cozy breakfasts or side dishes at dinner. Serve them warm with butter, maple syrup, or even a dollop of savory sour cream for a versatile dish that’s sure to please. Whether you’re after a down-home brunch staple or a creative accompaniment, these homemade corn cakes deliver authentic flavor in every bite. Perfect for busy mornings or leisurely weekend feasts!
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Ingredients
- 1 cup yellow cornmeal
- 0.5 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 1 cup whole milk
- 1 unit large egg
- 2 tablespoons unsalted butter, melted
- 0.5 cup corn kernels (fresh, frozen, or canned, drained)
- 2 tablespoons vegetable oil or butter (for frying)
Directions
Step 1
In a medium mixing bowl, combine the cornmeal, all-purpose flour, sugar, baking powder, and salt. Whisk together until evenly mixed.
Step 2
In a separate bowl, whisk together the milk, egg, and melted butter until well combined.
Step 3
Pour the wet ingredients into the dry ingredients. Stir gently until just combined; do not overmix. The batter will be slightly lumpy.
Step 4
Fold in the corn kernels, ensuring they are evenly distributed throughout the batter.
Step 5
Heat a large skillet or griddle over medium heat and add 1 tablespoon of vegetable oil or butter to grease the pan.
Step 6
Spoon about 1/4 cup of batter onto the skillet for each corn cake, spreading it slightly into a circle with the back of the spoon.
Step 7
Cook the corn cakes for 2-3 minutes, or until the edges start to set and bubbles form on the surface. Flip them carefully with a spatula and cook for an additional 2-3 minutes, or until golden brown and cooked through.
Step 8
Remove the cooked corn cakes from the skillet and keep warm. Repeat with the remaining batter, adding more oil or butter to the skillet as needed.
Step 9
Serve the corn cakes warm with your choice of toppings, such as butter, maple syrup, honey, or a dollop of sour cream.
Nutrition Facts
| Serving size | (693.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1641.6 |
| Total Fat 71.5g | 0% |
| Saturated Fat 25.6g | 0% |
| Polyunsaturated Fat 0.3g | |
| Cholesterol 277.3mg | 0% |
| Sodium 2046.1mg | 0% |
| Total Carbohydrate 224.7g | 0% |
| Dietary Fiber 15.0g | 0% |
| Total Sugars 42.6g | |
| Protein 34.9g | 0% |
| Vitamin D 148.4IU | 0% |
| Calcium 347.3mg | 0% |
| Iron 8.2mg | 0% |
| Potassium 936.3mg | 0% |
Source of Calories