Best Fresh Corn Cakes Recipes

FRESH CORN CAKES

Steps:

• In a medium bowl, combine flour, cornmeal, sugar, baking powder and salt. In a small bowl, beat egg yolks; blend in milk and butter. Add to dry ingredients; stir until just mixed. (Batter may be slightly lumpy). , Stir in the corn, green onions, red pepper and green chilies; set aside. , In a small bowl, beat egg whites until stiff peaks form. Gently fold into batter. , For each pancake, pour about 1/4 cup batter onto a lightly greased hot griddle; turn when bubbles form on tops of cakes. Cook second side until golden brown. Serve immediately with syrup if desired.

FRESH CORN CAKES

Steps:

• In a food processor, pulse corn, eggs, milk, and butter 3 to 4 times or until corn is coarsely chopped.
• In a large bowl, mix flour, cornmeal, cheese, chives, salt, and pepper.
• Stir in corn mixture just until dry ingredients are moistened; do NOT overstir or beat.
• Spoon 2T batter onto a hot, lightly greased skillet or griddle to form 2" cakes; do NOT spread or flatten cakes.
• Cook 3 to 4 minutes or until tops of corn cakes are covered with bubbles and edges look cooked.
• Turn corn cakes over and cook for 2-3 additional minutes.

FRESH CORN & ZUCCHINI CAKES RECIPE - (4.2/5)

Steps:

• In a large bowl, whisk together eggs, buttermilk, flour, baking powder, salt and pepper until smooth. Add corn, zucchini, onion, mint and zest and stir until combined. Heat oil in a large skillet over medium heat. Working in batches, drop batter by scant 1/4-cup measures into skillet. Cook, turning once, until browned and cooked through, 3 to 4 minutes per side; lower heat if pancakes begin to brown too deeply before middle is cooked through. Add more oil between batches if necessary. Serve the pancakes warm or room temperature.

FARM FRESH CORN AND DANDELION CAKES WITH MELTING HERBED GOAT CHEESE

Steps:

• 1. Combine the goat cheese, sour cream, dandelion, rosemary, salt, and pepper in a mixing bowl. Set aside. Preheat oven to 350 degrees F. 3. In a blender or food processor, combine the eggs and 1 1/2 cups of corn until smooth. Transfer to a large mixing bowl and stir in the cornmeal, salt, pepper, dandelion, and remaining corn. 4. Whip the egg whites in a small mixing bowl until stiff peaks form. Fold in the corn mixture. 5. Heat the oil in a large skillet over medium heat. Pour the batter into the skillet in 1/4 cup scoops to make the cakes. Cook until golden brown, about 2 minutes per side. 6. Place the cooked cakes on a baking sheet and top with a dollop of goat cheese mixture. Place in preheated oven and bake until goat cheese just begins to melt, about 5-10 minutes, depending on oven. 7. Serve warm

FRESH CORN CAKES

Steps:

• 1. Pulse first 4 ingredients in a food processor 3-4 times or just until corn is coarsely chopped. 2. Stir together flour and next 5 ingredients in a large bowl; stir in corn mixture just until dry ingredients are moistened. 3. Spoon 1/8 c batter for each cake onto a hot, lightly greased griddle or large non-stick skillet to form 2" cakes (do not spread or flatten cakes). Cook cakes 3-4 min or until tops are covered with bubbles and edges look cooked. Turn and cook other sides 2-3 min.

FRESH CORN CAKES

Steps:

• In a medium bowl, combine flour, cornmeal, sugar, baking powder and salt. In a small bowl, beat egg yolks blend in milk and butter. Add to dry ingredients stir until just mixed (batter may be slightly lumpy). Stir in the corn, green onions, red pepper and green chilies set aside. In a small mixing bowl, beat egg whites until stiff peaks form. Gently fold into batter. For each pancake, pour about 1/4 cup batter onto a lightly greased hot griddle turn when bubbles form on tops of cakes. Cook second side until golden brown. Serve immediately with syrup if desired.© Copyright Reiman Publications, 1993-1997