Corn Cakes Recipe - Weekend at the Cottage (2024)

Whether for breakfast, brunch or a simple side, thisCORN CAKES RECIPEis like no other!

This post all started with me whipping up a batch of BLUEBERRYBUTTERMILKPANCAKESa few weeks back. The very first bite of those dreamy, light, fluffypan-cooked cakes got us thinking, “What else could we do?” Before we knew it, we were digging through dry goods in the pantry, grabbing milk andeggsfrom the fridge, plus heading off to market to see what fruits andvegetableswere just in. After testing and tweaking the recipe a few times, we’ve come away with the bestCORN CAKES RECIPEwe’ve ever tried. Trust us, something very delicious is on the way.

Two things to note. First, this recipe features an upgrade, where we add four additional ingredients to the simple batter, taking these CORN CAKES from simple to amazing. Theinstructionsattached to this recipe explain everything but, the go-forward is that an easy-to-make recipe yieldingbig flavours awaits.

Second thing is about terminology. Who knew there were so manyvariations? So, let’s agree we’re makingpancakes,where westirup abatterand cook small round cakes in askilletor on a griddle.

Beyond that, theseCORN CAKEScan go by many different names: johnnycake, journey cake, johnny bread, hoecake,cornmealpancakesor Shawnee cake. Some people also call themcorn fritters. We decided to cut to the chase – they’re perfectly perfectCORN CAKES.

Here’s the deal on making thisCORN CAKES RECIPE:

INGREDIENTS

We’re posting two photos of the ingredients you’ll need to make light, fluffyCORN CAKES. This first photo shows everything you’ll need to make a really goodpancakebatter. This go-tobattermixturecontainseggs,butter, milk and bakingpowder,all of which give our cakes a light fluffytexture.

UPGRADE

This next photo shows four ingredients we added to upgrade the mix. Adding freshsweet corn, Gruyère, a finely diced jalapeño and chopped fresh herbs delivers so much flavour to theseCORN CAKES, we know you’ll love them as much as we do. Of course, this recipe is open to interpretation, so make it your own. Not a fan offresh corn? Try making them using zucchini, shavedonionor grated apple. Like all kinds ofcheese? This recipe will work withcheddarcheese, Parmesan, havarti or mozzarella. Same thing with thetablespoonor two of fresh herbs:chivessure do work but so do freshly chopped dill, parsley, basil and tarragon.

FRESHSWEET CORN

This should come as no surprise, but theseCORN CAKESare all about the corn. Corn has long been a favouritevegetableup here in cottage country. Withfresh cornpopping up at farm stands and markets, enjoyingfresh cornkind of goes with the territory. Corn consists primarily of insolublefibre, which makes it a low-glycemic index food so no spike in blood sugar. It also contains many B vitamins and essential minerals, including zinc, magnesium, copper, iron and manganese. It’s low incholesterolandsaturated fat,and one small ear of corn contains only 15 grams ofcarbohydrates.

First, we boil a couple ofcobsof freshly picked corn. You read that right, no frozen orcanned cornin sight. Head HERE for a list ofsweet cornvarieties you can ask for by name. You’ll need two cups ofcorn kernelsfor the recipe, and we suggest using freshly picked, locally grown corn. If a bit more ends up in thebatter,no worries. Second corn moment in this recipe is adding coarse ground cornmeal. Thecornmealgives thepancakesmore corn flavour, as well as a bit oftexture. The final corn moment in this recipe was us swapping all-purposeflourwith cornflourin thedry ingredients. Using cornflourgives theCORN CAKESan attractive light yellow colour as well as even more corn flavouring. Good news for those who need to hear this: thesepancakesare gluten-free. Hurray!

PANCAKEBATTER

Creating thebatterfor thepancakestakes less than five minutes. There are a couple of tricks on making thebatter, the first is having youreggsat room temperature before you begin. Room temperatureeggsblend more easily with the other ingredients, forming a smooth, cohesivebatter.

The next trick is more of a reminder. Aftermeltingthe butter into the milk and sugar and leaving it to cool, incorporate it in with the rest of thebatteringredients and let the finished batter sit for 15 minutes. That rest period gives thecornmealand cornfloura chance to absorb most of the liquid for a light fluffy result.

GRIDDLE

As mentioned, you can cook thesepancakesin a largeskillet on stovetopor, on a grill with a griddle insert. We made ours on our SLATE, 30-inch rust-resistant griddle from Weber Grills. Cooking cakes this way with just a tiny bit of neutral oil like canola,vegetable oilor avocado oil on a large flat surface yields lightgolden brownpancakeswith tender moist centres and crispy, almost crunchy, edges.If preparing thesepancakeson a griddle, set the right side of the griddle to low heat. You can transfer cookedpancakesto keep warm on this side which is way easier than fiddling withparchmentpaper,baking sheetand a hotovenin the kitchen. Keep it simple.

FLUFFY

Please take a moment to watch the VIDEO attached to this post. There’s one spot in particular where we do a close-up of aCORN CAKEbeing flipped. As soon as the cake is flipped you’ll see how it puffs up on the griddle. Light, fluffypancakeswere always the goal with this recipe and we’re happy to report we nailed it. Perfect!

SERVE

We really want this recipe to be one that ends up on everyones “make again and again list”. To that end, we purposefully tried to keep everything uncomplicated. Having a favouritemaple syrup, whether plain or spicy, a pad ofbutterand some fresh fruit salad is all you need when you’re ready to serve. Because we focused this recipe on an ingredient that was in season, think seasonal when you toss up a simple fruit salad to go with. Try this FRESH FRUIT SALAD or just toss together blueberries, raspberries, peaches and nectarines. Simple is the way to go.

ENJOY

Enjoying these deliciousCORN CAKESis as easy as making them. They’re best served straightaway moments after they come from theskilletor off the griddle. Addbutter, syrup and a spoonful of fruit salad and you’re ready to go. If you wantbaconwith your cakes, go HERE! If you’re serving them as a side paired with a salad and a favourite main course, add a dollop ofsour creamand choppedgreen onions. They also taste fab topped with our PEACHSALSAor CHIMICHURRI. Serving them as a side makes for a refreshing change from potatoes, rice or pasta.

This lovely seasonal treat is so perfect, we suggest youPINit to a favourite breakfast, brunch orside dishboard onPINTERESTorBOOKMARKthis tab for easy access.SHAREit with friends so they can make it too. We’d also appreciate seeing pics of all the deliciousdishesyou’re making these days. Use#weekendatthecottagewhen you post those pics onFacebookandInstagram. Thanks!

Corny, cheesy taste sensations with every bite, thisCORN CAKE RECIPEis a keeper. Enjoy!

Related by Recipe Type

• Breakfast
• Side Dishes

Related by Ingredient

• Baking Powder
• Butter
• Chives
• Corn Flour
• Cornmeal
• Eggs
• Fresh Herbs
• Fruit Salad
• Granulated Sugar
• Gruyère Cheese
• hom*ogenized Milk
• Jalapeño Pepper
• Kosher Salt
• Maple Syrup
• Mazola Canola Oil
• Sweet Corn

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