Description
These Corn Cakes are a delightful and savory breakfast or brunch option combining the sweetness of corn with the rich flavor of cheddar cheese and fresh chives. Crispy on the outside and tender on the inside, they are perfectly golden and served best with butter and maple syrup for a comforting, hearty meal.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 1 cup self-rising cornmeal
- 1 tsp salt
- 2 tbsp sugar (optional)
Wet Ingredients
- 2 large eggs
- 2 cups buttermilk
- ¼ cup melted butter
Other Ingredients
- 1 cup shredded cheddar cheese
- 1 (15-oz) can corn, drained
- 2 tbsp chopped chives
- butter (for the pan)
Instructions
- Prepare the Batter: In a large bowl, whisk together the all-purpose flour, self-rising cornmeal, sugar (if using), and salt to combine the dry ingredients evenly. Add the eggs, buttermilk, and ¼ cup melted butter to the bowl and mix well until you have a smooth batter. Then fold in the drained corn kernels, shredded cheddar cheese, and chopped chives for a flavorful, textured mix.
- Cook the Corn Cakes: Heat a large nonstick skillet over medium heat and melt about a tablespoon of butter to grease the pan. Using an ice cream scoop or spoon, drop portions of the batter onto the skillet, forming individual cakes. Cook each for several minutes on one side until golden brown, then carefully flip to cook the other side until golden and cooked through.
- Serve and Garnish: Once all the corn cakes are cooked, serve them warm garnished with additional green onions or parsley if desired. These cakes are delicious topped with butter and a drizzle of maple syrup for a perfect sweet and savory combination.
Notes
- To keep the corn cakes warm while cooking the remaining batter, place them on a baking sheet in a low oven at 200°F (93°C).
- For extra crispiness, add a small amount of oil to the butter when cooking.
- You can substitute fresh corn for canned if preferred, using about 1 to 1 ½ cups of fresh kernels.
- The sugar is optional if you prefer a less sweet corn cake.
- These corn cakes freeze well; reheat in a toaster or oven for best texture.
