These sweet corn cakes are a delightful treat that combines the earthy flavor of cornmeal with the sweetness of corn kernels. Perfect for breakfast or as a side dish, they are easy to make and sure to please everyone at the table. With a crispy exterior and a soft, fluffy interior, these cakes are a must-try.
Most of the ingredients for this recipe are common pantry staples. However, you may need to pick up cornmeal and corn kernels if you don't already have them at home. Cornmeal can usually be found in the baking aisle, while corn kernels can be found in the frozen foods section or produce aisle if you prefer fresh.
Ingredients For Sweet Corn Cakes Recipe
Cornmeal: A coarse flour made from dried corn, adding a distinct texture and flavor to the cakes.
All-purpose flour: Provides structure and helps bind the ingredients together.
Sugar: Adds a touch of sweetness to the cakes.
Baking powder: A leavening agent that helps the cakes rise and become fluffy.
Salt: Enhances the overall flavor of the cakes.
Milk: Adds moisture and helps create a smooth batter.
Egg: Acts as a binder and adds richness to the batter.
Corn kernels: Provide bursts of sweet corn flavor and texture in every bite.
Vegetable oil: Used for frying the cakes to a golden brown perfection.
Technique Tip for This Recipe
When folding in the corn kernels, ensure they are evenly distributed throughout the batter to achieve a consistent texture in each cake. If using frozen corn, thaw and pat it dry to prevent excess moisture from affecting the batter.
Suggested Side Dishes
Alternative Ingredients
cornmeal - Substitute with polenta: Polenta is essentially coarsely ground cornmeal and can be used interchangeably in most recipes.
all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a slightly nutty flavor and more fiber, making it a healthier option.
sugar - Substitute with honey: Honey provides a natural sweetness and adds moisture to the cakes.
baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar for every teaspoon of baking powder needed.
salt - Substitute with sea salt: Sea salt has a more complex flavor and can enhance the overall taste of the cakes.
milk - Substitute with almond milk: Almond milk is a dairy-free alternative that works well in baking and adds a slight nutty flavor.
large beaten egg - Substitute with flaxseed meal and water: Mix 1 tablespoon of flaxseed meal with 3 tablespoons of water and let it sit for a few minutes to thicken. This mixture acts as a binding agent similar to eggs.
fresh or frozen corn kernels - Substitute with canned corn: Canned corn is a convenient option and can be used if fresh or frozen corn is not available. Just be sure to drain and rinse it well.
vegetable oil - Substitute with coconut oil: Coconut oil is a healthier alternative with a subtle coconut flavor that can add an interesting twist to the cakes.
Alternative Recipes Similar to This Dish
How to Store or Freeze This Dish
Allow the sweet corn cakes to cool completely before storing. This prevents condensation, which can make them soggy.
Place the cooled corn cakes in an airtight container. If stacking, separate each layer with parchment paper to avoid sticking.
Store the container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat or in a preheated oven at 350°F (175°C) for about 10 minutes until warmed through.
For freezing, arrange the cooled corn cakes in a single layer on a baking sheet. Freeze until solid, about 1-2 hours.
Once frozen, transfer the corn cakes to a freezer-safe bag or container. Label with the date and store for up to 2 months.
To reheat from frozen, place the corn cakes on a baking sheet and bake in a preheated oven at 350°F (175°C) for 15-20 minutes, or until heated through. Alternatively, microwave on a microwave-safe plate for 1-2 minutes, flipping halfway through.
For a crispier texture, reheat the corn cakes in a skillet with a small amount of vegetable oil over medium heat until golden and crispy.
How to Reheat Leftovers
Oven Method:
- Preheat your oven to 350°F (175°C).
- Place the sweet corn cakes on a baking sheet lined with parchment paper.
- Cover them lightly with aluminum foil to prevent drying out.
- Heat for about 10-15 minutes or until warmed through.
- Remove the foil for the last 2-3 minutes to restore some crispiness.
Microwave Method:
- Place the sweet corn cakes on a microwave-safe plate.
- Cover them with a damp paper towel to retain moisture.
- Microwave on medium power for 1-2 minutes, checking halfway through.
- If not heated through, continue in 30-second intervals until warm.
Skillet Method:
- Heat a small amount of vegetable oil in a skillet over medium heat.
- Place the sweet corn cakes in the skillet.
- Cook for 1-2 minutes on each side or until heated through and crispy.
Air Fryer Method:
- Preheat your air fryer to 350°F (175°C).
- Place the sweet corn cakes in the air fryer basket in a single layer.
- Heat for 3-5 minutes or until warmed through and crispy.
- Shake the basket halfway through to ensure even heating.
Best Tools for This Recipe
Mixing bowl: A large bowl used to combine the dry ingredients and later to mix in the wet ingredients and corn kernels.
Whisk: A tool used to beat the egg and mix the milk, ensuring a smooth consistency before adding to the dry ingredients.
Measuring cups: Used to measure out the precise amounts of cornmeal, flour, sugar, and milk.
Measuring spoons: Used to measure out the baking powder, salt, and vegetable oil.
Spatula: Used to fold in the corn kernels gently into the batter.
Skillet: A flat-bottomed pan used to fry the corn cakes to a golden brown.
Spoon: Used to drop spoonfuls of batter into the heated skillet.
Plate: Used to serve the warm sweet corn cakes once they are cooked.
How to Save Time on This Recipe
Pre-measure ingredients: Measure out cornmeal, flour, sugar, baking powder, and salt in advance to streamline the process.
Use frozen corn: Opt for frozen corn kernels instead of fresh to save time on shucking and cutting.
Mix dry ingredients ahead: Combine all dry ingredients in a bowl the night before to save time on the day of cooking.
Batch cook: Cook multiple corn cakes at once in a large skillet to reduce overall cooking time.
Preheat skillet: Start heating the oil in the skillet while mixing the batter to ensure it's ready for frying immediately.
Sweet Corn Cakes
Ingredients
Main Ingredients
- 1 cup Cornmeal
- 1 cup All-purpose flour
- 1 tablespoon Sugar
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 1 cup Milk
- 1 large Egg beaten
- 1 cup Corn kernels fresh or frozen
- 2 tablespoon Vegetable oil for frying
Instructions
- In a mixing bowl, combine cornmeal, flour, sugar, baking powder, and salt.
- In another bowl, mix milk and beaten egg. Add to the dry ingredients and stir until just combined.
- Fold in the corn kernels.
- Heat oil in a skillet over medium heat. Drop spoonfuls of batter into the skillet and cook until golden brown, about 2-3 minutes per side.
- Serve warm.
Nutritional Value
Keywords
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