Fresh Corn Cakes

Do you like cornbread? Do you like pancakes? If you answered “yes” to either of these questions, this recipe is for you.

Fresh Corn Cakes

Fresh Corn Cakes

from Southern Living, July 2008


  • 2½ cups fresh corn kernels (about 5 ears)
  • 3 large eggs
  • ¾ cup milk
  • 3 tablespoons butter, melted
  • ¾ cup all-purpose flour
  • ¾ cup yellow or white cornmeal
  • 1 (8 oz) package fresh mozzarella cheese, grated
  • 2 tablespoons chopped fresh chives
  • 1 teaspoon salt
  • 1 teaspoon freshly ground pepper


Pulse corn kernels, eggs, milk, and butter in a food processor 3 to 4 times or until corn is coarsely chopped.

Stir together flour, cornmeal, cheese, chives, salt, and pepper in a large bowl; stir in corn mixture until dry ingredients are moistened.

Spoon about ¼ cup batter for each cake onto a hot, lightly greased griddle or large nonstick skillet (do not spread or flatten cakes). Cook cakes 3 to 4 minutes or until tops are covered with bubbles and edges look cooked. Turn and cook other side 2 to 3 minutes. Makes about 18 corn cakes.

It may interest the enterprising chef to know that these corn cakes reheat well in the oven.


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