These Easy Homemade Griddle Corn Cakes are fluffy and sweet, made with simple cornmeal and fresh corn. Perfect for breakfast or a snack, they’re a real treat!
Making them is so easy! I love topping mine with butter and a drizzle of honey. They disappear fast at home, so I always make an extra batch—just in case! 😄
Key Ingredients & Substitutions
Cornmeal: The heart of these corn cakes! You can use medium or fine cornmeal, depending on your texture preference. If you need a gluten-free option, look for a gluten-free cornmeal instead.
Corn Kernels: Fresh corn is best for flavor, but frozen corn makes a great substitute. Just make sure it’s thawed and patted dry to prevent excess moisture in the batter.
Green Onions: They add a nice flavor boost, but if you’re not a fan, you can skip them or substitute with finely chopped chives for a milder taste.
Milk: If you’re dairy-free, any plant-based milk like almond or oat milk works perfectly. I’ve used both and they work great!
Butter/Oil: I recommend using real butter for that rich flavor but if you prefer oil, go with a light olive oil or vegetable oil. They all work well for cooking.
How Do You Achieve the Perfect Texture for Corn Cakes?
Getting the right texture is all about mixing but not overmixing. Here’s how:
- Mix your dry ingredients and wet ingredients separately.
- Combine just until you see the dry ingredients disappear. A few lumps are okay; overmixing can lead to tough cakes.
- Let the batter rest for a few minutes. This helps it thicken, leading to fluffier corn cakes.
Also, keep your skillet at medium heat. Too hot and they can burn; too low and they may end up soggy. The golden-brown color is key!
Easy Homemade Griddle Corn Cakes
Ingredients You’ll Need:
- 1 cup cornmeal
- 1/2 cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup fresh or frozen corn kernels (thawed if frozen)
- 1/4 cup finely chopped green onions (optional)
- 2 large eggs
- 1 cup milk
- 2 tablespoons melted butter or vegetable oil, plus more for cooking
- Butter and maple syrup or honey, for serving
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and an additional 15-20 minutes to cook, depending on the size of your griddle or skillet. In under 40 minutes, you’ll have delicious, golden corn cakes ready to enjoy!
Step-by-Step Instructions:
1. Mixing the Dry Ingredients:
In a large bowl, whisk together the cornmeal, all-purpose flour, sugar, baking powder, and salt until well combined. Make sure there are no lumps, as this helps create a smooth batter!
2. Adding the Corn and Flavor:
Stir in the fresh or frozen corn kernels, and if you’re using them, the chopped green onions. This will add a nice burst of flavor and texture to your corn cakes. Mix until evenly distributed.
3. Preparing the Wet Ingredients:
In another bowl, crack the eggs and beat them lightly. Add in the milk and melted butter or oil, mixing well until everything is combined. This mixture helps bind everything together!
4. Combining It All:
Pour the wet ingredients into the bowl with the dry ingredients. Stir gently just until combined; it’s okay if there are a few lumps. Overmixing can make your corn cakes tough, and we want them fluffy and tender!
5. Cooking the Corn Cakes:
Heat a griddle or large non-stick skillet over medium heat, then lightly grease it with a little butter or oil. For each corn cake, scoop about 1/4 cup of the batter onto the griddle. Gently flatten them with the back of a spoon to about 3-4 inches in diameter.
6. Time to Flip:
Cook the corn cakes for about 3-4 minutes, or until the edges look set and the bottoms are golden brown. Carefully flip them over and cook for another 2-3 minutes, until the other side is golden as well.
7. Keep Them Warm:
Transfer the cooked corn cakes to a warm plate. You can keep them warm in a low oven while you finish cooking the rest of the batter. Remember to add more butter or oil to the griddle as needed!
8. Serve and Enjoy:
Serve your corn cakes hot, topped with a pat of butter and a drizzle of maple syrup or honey for a sweet finishing touch. They’re perfect for breakfast or as a delicious snack throughout the day!
Enjoy your fluffy, golden corn cakes! 😊
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Can I Use Different Types of Corn in This Recipe?
Absolutely! While fresh corn is delicious, you can also use canned corn (drained) or frozen corn (thawed) as substitutes. Just make sure any canned corn is well-drained to avoid excess moisture in your batter.
How Can I Make These Corn Cakes Vegan?
You can easily make these corn cakes vegan! Substitute the eggs with a flax egg (1 tablespoon flaxseed meal + 2.5 tablespoons water, mixed and let sit for a few minutes) and use a plant-based milk, like almond or oat milk, instead of regular milk. For the butter, choose a vegan butter or olive oil.
What’s the Best Way to Store Leftover Corn Cakes?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm them in a toaster oven, skillet, or microwave until heated through. For the best texture, reheating in a skillet on medium heat is ideal!
Can I Make the Batter Ahead of Time?
Yes, you can! Prepare the batter and store it in the refrigerator for up to 24 hours. Just give it a good stir before cooking, as it may thicken slightly while chilling. If it’s too thick, add a splash of milk to adjust the consistency!