These Easy Homemade Griddle Corn Cakes are a treat! Made with sweet corn, flour, and just a hint of spice, they turn out crispy on the outside and tender on the inside.
They’re perfect for breakfast or a snack, and trust me, they disappear fast! I love to top mine with a dollop of sour cream or some fresh salsa for a bit of fun. You’ll be making these again and again!
Key Ingredients & Substitutions
Corn Kernels: Fresh corn is the best for flavor, but frozen corn works just as well. If you’re in a pinch, canned corn will do too—just drain it thoroughly. Sweet corn really brings out the flavor of these cakes!
Flour: All-purpose flour is a great base, but if you’re looking for a gluten-free option, you can use a 1:1 gluten-free flour blend. It’s easy to switch, and you won’t lose that perfect texture.
Cornmeal: Using cornmeal adds nice texture. If you don’t have any, you can simply omit it or substitute it with more flour. I personally like the extra crunch it gives!
Milk: Any type of milk works here, including almond or oat milk for a dairy-free option. Just remember that non-dairy milk can slightly alter the taste!
Green Onions/Parsley: Feel free to swap these out for other fresh herbs like cilantro or chives. They add a burst of color and flavor that makes these cakes even better!
How Do I Get the Perfect Texture for My Corn Cakes?
The key to getting that perfect corn cake texture is in the mixing. Don’t overmix your batter; it should be gently combined. Overmixing will lead to tough cakes, and nobody wants that!
- Mix dry ingredients and wet ingredients separately before combining to ensure even distribution.
- Gently fold in the corn at the end to keep the cakes light and airy.
- When cooking, keep an eye on your heat. Medium is ideal—too high and they might burn on the outside before cooking through.
Letting them cook in peace without fiddling too much will give you that delightful golden brown crust!
Easy Homemade Griddle Corn Cakes
Ingredients You’ll Need:
- 1 cup corn kernels (fresh or frozen, thawed)
- 1/2 cup all-purpose flour
- 1/4 cup cornmeal (optional for texture)
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup finely chopped green onions or fresh parsley
- 1/2 cup milk
- 1 large egg
- 1 tablespoon melted butter or oil (plus more for cooking)
How Much Time Will You Need?
This delightful recipe takes about 10 minutes to prepare and another 15-20 minutes to cook, giving you a total of around 30-35 minutes. Perfect for a quick breakfast or an easy snack!
Step-by-Step Instructions:
1. Mix the Dry Ingredients:
In a medium mixing bowl, combine the all-purpose flour, cornmeal (if using), baking powder, salt, and black pepper. Give it a good stir to make sure everything is evenly distributed.
2. Prepare the Wet Ingredients:
In another bowl, whisk together the milk, egg, and melted butter or oil until it’s nice and smooth. This mixture brings all the moisture and richness to your corn cakes.
3. Combine Ingredients:
Pour the wet mixture into the bowl with the dry ingredients. Gently stir until just combined—be careful not to overmix! Then fold in those sweet corn kernels and chopped green onions or parsley for an extra boost of flavor and color.
4. Heat the Griddle:
Now it’s time to heat up your griddle or skillet. Use medium heat, and lightly grease it with some butter or oil. This will help prevent sticking and give your cakes a nice golden finish.
5. Cook the Corn Cakes:
Scoop out about 1/4 cup of batter for each cake and place it on the griddle. Flatten them slightly with the back of a spoon to form small pancakes. Cook for about 3-4 minutes, or until the underside is golden brown.
6. Flip and Finish Cooking:
Carefully flip the cakes and cook the other side for another 3-4 minutes until it’s golden and cooked through. Repeat until all the batter is used, keeping the finished cakes warm on a plate while you finish the rest.
7. Serve and Enjoy:
Serve your corn cakes warm. You can top them with fresh herbs, a dollop of sour cream, or some salsa for an extra zing. Enjoy every bite of these crispy, tender cakes!
Can I Use Canned Corn Instead of Fresh or Frozen Corn?
Absolutely! If you’re using canned corn, just make sure to drain it well before adding it to the batter. This will help prevent excess moisture and keep your corn cakes from getting soggy.
Can I Make the Batter Ahead of Time?
Yes, you can prepare the batter a few hours in advance. Just cover it and store it in the refrigerator until you’re ready to cook. Give it a good stir before using, as it may thicken while resting.
How Do I Store Leftover Corn Cakes?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm them in a skillet over medium heat or pop them in the microwave for a quick snack!
Can I Freeze These Corn Cakes?
Of course! Let the cooked corn cakes cool completely, then place them in a single layer on a baking sheet to freeze. Once frozen, transfer them to an airtight freezer bag. They’ll last for up to 2 months. Reheat directly from the freezer, adding a few extra minutes to the cooking time.