Kale, Corn and Onion Skillet Cakes

READY IN: 30mins
Recipe by Sandy in California

From Cait Johnson's "Cooking Like a Goddess". These are amazingly yummy and nutritious as well. I make a full batch on the weekend and keep the leftovers in the fridge or freezer. Then I pop a few in the toaster oven or microwave to warm for breakfast or lunch at work. Everyone who tries them asks me for the recipe.

Top Review by Nicole F.

I thought these were pretty tasty served with salsa and sour cream. I used a can of creamed corn and less milk, and it worked out pretty well. Boyfriend described them as "farm food", meaning hearty and with a good texture, but maybe a little lacking in the flavor department (he didn't try them with the salsa and sour cream). They made a good dinner and were a great way to use up the Costco sized bag of baby kale that was about to turn.

Ingredients Nutrition


  1. In a large non-stick skillet, heat 1-2 Tblsp olive oil. Add the onion and saute until golden.
  2. In a large bowl, mix the flour, cornmeal, salt, corn and kale.
  3. In a medium bowl, beat lightly the eggs, 2 Tblsp of melted butter or olive oil and milk to combine.
  4. Pour wet ingredients into dry and mix briefly.
  5. Add sauteed onion to the batter, mix again.
  6. Heat pan again (leaving any remaining oil) and drop 1/4 cup of batter per cake into hot skillet. Add more oil as needed to keep cakes from sticking.
  7. Cook cakes until they begin to bubble (about 3-5 minutes), then flip and cook until the other side is golden.
  8. Serve warm.

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