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Savory Corncakes

Savory Corncakes recipe image
These savory corncakes are a delightful twist on traditional cornbread, offering a tender crumb with a satisfyingly crisp exterior. Made with a blend of all-purpose flour and yellow cornmeal, they feature the sweet natural flavor of creamed corn and fresh kernels. A touch of paprika adds warmth and color, while minced onion provides a savory depth. Perfect as a side dish for chili or stew, or as a unique appetizer, these cakes are easy to prepare and cook quickly on a griddle. The batter rests briefly to develop flavor before being pan-fried to golden perfection.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 24
Calories: 45.2
Dietary: Vegetarian
Description
These savory corncakes are a delightful twist on traditional cornbread, offering a tender crumb with a satisfyingly crisp exterior. Made with a blend of all-purpose flour and yellow cornmeal, they feature the sweet natural flavor of creamed corn and fresh kernels. A touch of paprika adds warmth and color, while minced onion provides a savory depth. Perfect as a side dish for chili or stew, or as a unique appetizer, these cakes are easy to prepare and cook quickly on a griddle. The batter rests briefly to develop flavor before being pan-fried to golden perfection.
Ingredients
  • 3/4 cup All-purpose flour
  • 1/4 cup Yellow cornmeal
  • 1/2 teaspoon Baking powder
  • 1/4 teaspoon Paprika
  • 1 cup Canned creamed corn
  • 1 large Egg, lightly beaten
  • 1/2 cup Milk
  • 1 tablespoon Vegetable oil
  • 2/3 cup Fresh corn kernels (from 1 large ear)
  • 2 tablespoons Minced onion
Directions
  1. 1
    In a medium bowl, sift together the all-purpose flour, yellow cornmeal, baking powder, and paprika.
  2. 2
    In a separate small bowl, whisk together the canned creamed corn, beaten egg, milk, and vegetable oil until smooth.
  3. 3
    Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix.
  4. 4
    Cover the bowl and refrigerate the batter for at least one hour to rest.
  5. 5
    Remove batter from the refrigerator and fold in the fresh corn kernels and minced onion.
  6. 6
    Heat a griddle or large skillet over medium heat and grease lightly with oil.
  7. 7
    Drop tablespoonfuls of batter onto the hot griddle, spacing them apart to allow for spreading.
  8. 8
    Cook for about 2 minutes per side, or until golden brown and cooked through.
  9. 9
    Transfer cooked corncakes to a baking sheet and keep warm in a 200&# 194;°F (93ðC) oven while finishing the remaining batches.

Nutrition Facts

Servings 24

Amount Per Serving
Calories 45.2kcal
% Daily Value *
Total Fat 0.3g1%
Saturated Fat 0.1g1%
Cholesterol 0.0mg0%
Sodium 16.7mg1%
Total Carbohydrate 9.5g4%
Dietary Fiber 0.6g3%
Sugars 0.4g
Protein 1.3g3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: corncakes, cornmeal, savory, pancakes, griddle, corn, onion, vegetarian, side dish, appetizer, quick bread, comfort food, kitchen, homemade, easy, vegetable, meal, dinner, lunch, snack
Read it online: https://www.chefs-mate.com/recipe/savory-corncakes/