Skillet Corn Cakes
Golden, crispy, and bursting with sweet corn flavor, these Skillet Corn Cakes are the perfect blend of comfort and versatility. Made with a combination of fluffy all-purpose flour and hearty cornmeal, these easy-to-make cakes come alive with the addition of fresh or frozen corn kernels for a delightful texture in every bite. With a quick 15-minute prep time and simple ingredients you likely already have on hand, this recipe is perfect for busy weeknights or weekend brunches. Lightly pan-fried to golden perfection, these corn cakes are delicious on their own, topped with a dollop of sour cream, or garnished with fresh green onions for an added burst of flavor. Ideal as a side dish, appetizer, or even a snack, these skillet corn cakes are a must-try for anyone craving warm, homemade goodness.
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Ingredients
- 1 cup all-purpose flour
- 0.5 cup cornmeal
- 2 tablespoons granulated sugar
- 1.5 teaspoons baking powder
- 0.5 teaspoons salt
- 0.75 cup milk
- 1 large egg
- 2 tablespoons unsalted butter, melted
- 1 cup corn kernels, fresh or frozen (thawed)
- 2 tablespoons vegetable oil
- 2 green onions, chopped (optional, for garnish)
Directions
Step 1
In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt.
Step 2
In a separate bowl, whisk together the milk, egg, and melted butter until well combined.
Step 3
Gradually pour the wet ingredients into the dry ingredients, stirring until just combined. Do not overmix.
Step 4
Fold in the corn kernels until evenly distributed throughout the batter.
Step 5
Heat 1 tablespoon of vegetable oil in a large skillet over medium heat.
Step 6
Scoop about 1/4 cup of batter for each corn cake onto the skillet, spacing them apart. Flatten slightly with the back of a spoon if needed.
Step 7
Cook for 2-3 minutes, or until the edges start to set and the underside is golden brown. Flip the cakes carefully and cook for another 2-3 minutes on the other side.
Step 8
Remove the cooked corn cakes from the skillet and place them on a paper towel-lined plate to drain excess oil.
Step 9
Repeat with the remaining batter, adding the additional tablespoon of oil to the skillet as needed between batches.
Step 10
Serve the skillet corn cakes warm, garnished with optional chopped green onions if desired.
Nutrition Facts
| Serving size | (774.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1686.1 |
| Total Fat 65.3g | 0% |
| Saturated Fat 23.2g | 0% |
| Polyunsaturated Fat 16.9g | |
| Cholesterol 264.5mg | 0% |
| Sodium 2040.7mg | 0% |
| Total Carbohydrate 248.6g | 0% |
| Dietary Fiber 16.8g | 0% |
| Total Sugars 48.5g | |
| Protein 39.1g | 0% |
| Vitamin D 121.5IU | 0% |
| Calcium 299.1mg | 0% |
| Iron 10.6mg | 0% |
| Potassium 1233.1mg | 0% |
Source of Calories