Sweet Corn Cakes
This recipe is easy to make after you've enjoyed corn for the dinner the night before. Just buy and extra 4 ears and you've got corn cake fixins.
Persons
8
Serving Size
2 cake
Prep Time
15 minutes
Cook Time
1 hour
Total Time
1 hour, 15 minutes
Notes
We first made this recipe for a brunch at the time of year when sweet corn was in season and everywhere. So sweet and delicious, we couldn't think of any other ways to eat it, so we tried this. It's an instant favorite.
Ingredients
- 3/4 cup Corn Meal
- 3/4 cup Flour (gluten free is fine)
- 2 tsp Baking powder
- 1-1 Tbsp BBQ Sweet Heat
- 1 tsp sugar
- 1 tsp salt
- 3 XL eggs
- 1/2 cup milk (any type is fine)
- 2 cups Cooked Sweet Corn (4 ears)(frozen or canned is ok, but you must drain and dry)
- 1 small onion diced fine
- 1 clove garlic, diced fine
- 1/2 jar pimentos drained (or roasted red peppers or jalapeno)
- 1-2 cups shredded cheese (we like a combo of cheddar and parmesan)
- butter and oil for cooking
Instructions
- Saute onion and garlic. Set aside to cool.
- Combine dry ingredients.
- Add cheese to dry. Stir to combine.
- In a bowl whisk the egs until smooth.
- Add milk, peppers, onion and garlic. Stir to combine.
- Add corn. Now you will have a thick corny liquid.
- Add this thick liquid to the dry ingredients and stir.
- Let rest 20-30 minutes to hydrate everything.
- It should have the consistency of brownie mix. Thick but easy to stir.
- If it's too thin you can add a bit more corn meal (1 Tbsp at a time). If it's too thick, add milk a tbsp at a time.
- Heat a fry pan on medium with a tbsp of butter and a tbsp of light oil. This combination allows the cakes to brown and not burn because the oil will slow that process down.
