Total Time
30mins
Prep 15 mins
Cook 15 mins

A Southern Living recipe that I'm gonna try as soon as I can get to the store and get some fresh corn. I've always made corn cakes with canned corn but I know fresh will be much better. Posting b/c I am very good at losing (misplacing) recipes I cut out of magazines. :)

Ingredients Nutrition

Directions

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

These were great. My family loved them and I loved the fact there was no egg separating to beat egg whites! Quick and easy. Yum.

kuna July 07, 2011

My husband saw this recipe in Southern Living and insisted that I make it (immediately!). I had some corn that I just picked from the garden and used fresh chives gotten from my neighbor's garden. These are really yummy and were such a hit with the kids too!

misscrys79 August 26, 2008