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Corn Cakes

Corn Cakes

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I followed some crumbs from MattBites over to the weekly food blog event, Food Fest. Food Fest is co-hosted by Margaret of A Way to Garden. Each week they pick a vegetable that is in season and we, the readers and chefs get to create something to eat!  This week’s challenge was all about corn.  I could not wait to work on one of my favorite summer recipes for Corn Cakes.  I am really excited to share this easy and delicious recipe with you.

Food Fest 5, Corn, White Corn, Corn Cakes, Donna Hay, Food Blog, Food Blog Event, Dinner Tonight

 

We don’t eat a lot of corn around our house, except in in the warmer months, as summer corn has to be the best.  Super sweet and succulent, you don’t even need to cook it! Many times we slice raw and add to salads or salsas.  

I chose a Donna Hay recipe, for Corn Cakes; which, I did change around a bit.  I wanted to keep it vegetarian friendly, so I left out the bacon.  

I added whole kernels to give it the extra texture it needed, as well I did not fry the corn cakes until thoroughly cooked.  I only fried to give a little color, and then I continued to cook them by baking the corn cakes until crispy and golden brown.

 

Food Fest 5, Corn, White Corn, Corn Cakes, Donna Hay, Food Blog, Food Blog Event, Dinner Tonight

 

Verdict on these corn cakes?  They were sweet but not dessert sweet, more savory-sweet thanks to the onions and cheddar cheese.  As well, they were not too heavy, instead they were rather light. 

These corn cakes are great served with your favorite summer main entrees such as BBQ pork or brisket as well as chicken and fish.  If you have leftovers, they are great served with a poached egg for breakfast the next day, or even as a light lunch alongside a big green salad. 

Yield: 10 corn cakes

Corn Cakes

Corn Cakes

These vegetarian friendly corn cakes are perfect served as a side dish at your next BBQ or even as a light meal when served with a salad. Save a couple and serve with a poached egg for breakfast the next day!

Prep Time 15 minutes
Total Time 15 minutes

Ingredients

  • Ingredients:
  • 2 cobs corn - kernels cut off
  • 1/4 yellow onion, diced
  • 1 T. olive oil
  • 1/2 c. self-rising flour
  • 1 egg
  • 1/4 c. milk
  • 1/2 c. grated cheddar cheese
  • 1 t. baking powder.
  • sea salt
  • fresh cracked pepper

Instructions

    Cook the onions with the olive oil until soft.
    Add the 1/2 of the kernels, cook until golden, about 5 minutes.
    Process the flour, egg, milk, cheese and baking powder in a food processor until combined.
    Season with salt and pepper.
    Add the cooked kernels and onion, process until roughly chopped.
    Stir remaining kernels into the batter.
    Place 2 - 3 tablespoons of the batter in a hot, greased frying pan.
    Flatten slightly and cook for about 3 minutes on each side.
    Remove to a parchment covered cookie sheet.
    Continue the process.
    Once you have finished browning all the cakes, put them into a 350-degree oven for about 10 minutes.
    Serve.
    Eat.

Notes

Adapted from an old Donna Hay Recipe to make it vegetarian friendly.

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Recipe:  Corn Cakes

Ingredients:

2 cobs corn – kernels cut off
1/4 yellow onion, diced
1 T. olive oil
1/2 c. self-rising flour
1 egg
1/4 c. milk
1/2 c. grated cheddar cheese
1 t. baking powder.
sea salt
fresh cracked pepper

How To:

Cook the onions with the olive oil until soft.
Add the 1/2 of the kernels, cook until golden, about 5 minutes.
Process the flour, egg, milk, cheese and baking powder in a food processor until combined.
Season with salt and pepper.
Add the cooked kernels and onion, process until roughly chopped.
Stir remaining kernels into the batter.
Place 2 – 3 tablespoons of the batter in a hot, greased frying pan.
Flatten slightly and cook for about 3 minutes on each side.
Remove to a parchment covered cookie sheet.
Continue the process.
Once you have finished browning all the cakes, put them into a 350-degree oven for about 10 minutes.
Serve.
Eat.

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rita

Sunday 24th of August 2008

healthier than indonesian corn fritters hehe...i'm gonna give em a try..with bacon hoho

Margaret

Thursday 21st of August 2008

Oh, my. You had to go and make something as delicious-sounding and -looking as those corn cakes. I was already dreaming of a fall and winter immersed in corn pudding, and these must now accompany it. What will become of me? I love your alterations of the recipe, especially adding in the kernels. Yum. Thanks.

Deb Puchalla

Thursday 21st of August 2008

Wow, these look fantastic! So glad to see you join in the fun, especially following Matt, one of my fave foodie photogs. Come by our site and check out what everyone's making and add your link! (Next week is a summerlong roundup--how nostalgic; anything goes. See you then, and on Twitter, too.) Me? I'm off to try your corn cakes and maybe cod later. twitter.com/everydayfooddeb

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