Best Lacy Edged Corn Cakes Recipes

CORN CAKES

Corn Cakes image

This is a light, easy to prepare recipe with Mexican flavors. Corn cakes make a nice snack, a vegetarian main course served with salad or other vegetables or perhaps a side dish to accompany fish, chicken or meat.

Provided by Ree Drummond Bio & Top Recipes

Categories main-dish

Time 25m

Yield 8 to 10 corncakes

Number Of Ingredients 16

Ingredients

1/3 cup finely diced red onion
1 avocado, finely diced
1 lime, zested and juiced
1 Roma tomato, finely diced
Kosher salt and freshly ground black pepper
1/4 cup crumbled Cotija
1/4 cup all-purpose flour
1 teaspoon ground cumin
1 teaspoon ground paprika
2 large eggs, beaten
1 cup fresh sweet corn kernels (from about 2 ears of corn)
4 cloves garlic, grated
2 scallions, thinly sliced
1 lime, zested and juiced
Vegetable oil, for frying
Sea salt, for finishing

Steps:

For the avocado salsa: Mix the red onion, avocado, lime zest and juice and tomato in a small bowl. Season with salt and pepper; set aside.
For the corn cakes: Whisk together the Cotija, flour, cumin, paprika and egg in a medium bowl until incorporated. Add the corn, garlic, scallions and lime zest. Fold together until incorporated. Set aside.
Heat 1/2 inch of oil in a large, heavy-bottomed skillet over medium heat to around 350 degrees F.
In batches, add 2-tablespoon scoops of the batter and fry until golden and crisp, 2 to 2 1/2 minutes per side. Remove to a paper towel-lined plate, sprinkle with sea salt and drizzle over some of the lime juice.
Serve the corn cakes hot, topped with the avocado salsa.

LACY-EDGED CORN CAKES

Lacy-Edged Corn Cakes image

not set

Provided by BigOven Cooks

Categories Side Dish

Time 30m

Yield 4

Number Of Ingredients 6

Ingredients

1 Egg
2 tb Oil, (for griddle)
2 c Corn meal
1 ts Baking soda
3 c Buttermilk
1 ts Salt

Steps:

Sift together meal, soda and salt. Break egg into dry ingredients. Add buttermilk, stirring to blend. Batter should be thin. Bake in small cakes on hot, greased griddle. Each cake should have a crisp, lacy edge. Typed by Carolyn Cloe Recipe by: Treasured Alabama Recipes Posted to MC-Recipe Digest V1 #504 by Carolyn on Mar 8, 1997.

Nutrition Facts : Calories 541 calories, Fat 8.5532 g, Carbohydrate 96.266825 g, Cholesterol 60.225 mg, Fiber 12.0454995727539 g, Protein 20.127675 g, SaturatedFat 2.364385 g, ServingSize 1 1 Serving (311g), Sodium 530.2175 mg, Sugar 84.2213254272461 g, TransFat 0.9394025 g

LACY-EDGED CORN CAKES

Lacy-Edged Corn Cakes image

Just like Grandma use to make

Provided by Kellie Parker @Luv2mixitup

Categories Vegetables

Number Of Ingredients 6

Ingredients

2 cup(s) cornmeal
1 teaspoon(s) baking soda
1 teaspoon(s) salt
1 - egg
3 cup(s) buttermilk
2 tablespoon(s) for the griddle

Steps:

Sift together meal, soda and salt. Break egg into dry ingredients. Add buttermilk, stirring to blend. Batter should be thin. Bake in small cakes on hot, greased griddle. Each cake should have a crisp, lacy edge.