Fresh Corn Cakes

6 Reviews
ADD YOUR REVIEW
Photo: William Dickey; Styling: Rose Nguyen
Prep Time
20 Mins
Cook Time
7 Mins
Yield
Makes about 3 dozen
By Magdalena Di Rocco, Brevard, North Carolina
July 2008
RECIPE BY Southern Living

Ingredients

  • 2 1/2 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 salt
  • 1 teaspoon freshly ground pepper

How to Make It

Step 1

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

Step 2

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

Step 3

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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Ratings & Reviews

my2boyscook's Review

Fenway
October 06, 2013
N/A

gogirlz2000's Review

my2boyscook
June 07, 2012
N/A

Cristy's Review

Greeneyes4041
July 06, 2009
My husband and I thought these were great! They are different than the old fashioned corn cakes my grandmother use to make but I really liked the cheese. I used Pepper Jack cheese, which must have added flavor b/c I didn't think they were bland at all (and extra salt, after they were done). Next time I am going to make them as an appetizer and serve them with fresh tomatoes, avacado, and sour cream.

Greeneyes4041's Review

gogirlz2000
May 08, 2009
If you love CORN you will love this recipe. It does make a lot but they are good nooked in the microwave the next day. LOVE IT!!!! Husband loved it my pom even ate it.

itsgigi's Review

itsgigi
April 01, 2009
The corn cakes came out really good and were extremely easy. They did need a little bit extra of salt, and I reserved some of the corn and added the kernels whole after most of it was chopped with the liquids. That added some texture. I also made the cakes with 1/4 cup of batter rather than 1/8, and I spread them out a little bit. Other than that, we followed the recipe. The taste was like that of a corn fritter, and served them with some maple syrup and really liked them. I will definitely make them again, expecially for a family dinner as my adult kids would love them! My friends would too!

Fenway's Review

Cristy
December 22, 2008
This was horrible and I tried to make it again and tweak the spices but it was still horrible. Thought the concept was great, but it did not work.
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