Fresh Corn Cakes

Side Dish

Recipe courtesy of Southern Living's Farmers Market Cookbook

Makes about 36 cakes

  • 2½ cups fresh corn kernels (about 5 ears)
  • 3 large eggs
  • 3/4 cup milk
  • 3 tablespoons butter, melted
  • 3/4 cup all-purpose flour
  • 3/4 cup yellow or white cornmeal
  • 1 (8-oz.) package fresh mozzarella cheese, grated
  • 2 tablespoons chopped fresh chives
  • 1 teaspoon Cajun or Creole seasoning OR salt and pepper to taste

Fresh Corn Cakes

Fresh Corn Cakes

Click image to enlarge


Pulse first 4 ingredients together in a food processor 3 to 4 times or just until corn is coarsely chopped.

Stir together flour and next 5 ingredients in a large bowl; stir in corn mixture just until dry ingredients are moistened.

Working in batches, spoon 1/8  cup batter for each cake onto a hot, lightly greased griddle or large nonstick skillet to form 2-inch cakes (do not spread or flatten cakes; Taste the first batch of cakes and adjust seasoning if necessary).

Cook cakes 3 to 4 minutes or until tops are covered with bubbles and edges look cooked. Turn and cook other side 2 to 3 minutes. Remove to a paper towel-lined sheet pan and keep warm in low oven; repeat until all batter is used.

Serve hot.


Louisiana Recipes Weekly


Every Thursday you'll receive new recipes, events & festivals and more. See archive