Rating: 3.5 stars
6 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 2
  • 4 star values: 0
  • 5 star values: 3
Magdalena Di Rocco, Brevard, North Carolina
Recipe by Southern Living July 2008

Gallery

Credit: William Dickey; Styling: Rose Nguyen

Recipe Summary

prep:
20 mins
cook:
7 mins
total:
27 mins
Yield:
Makes about 3 dozen
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Ingredients

Ingredient Checklist

Directions

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

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

  • 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). Cook cakes 3 to 4 minutes or until tops are covered with bubbles and edges look cooked. Turn and cook other sides 2 to 3 minutes.

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