Corn is one thing my family can agree on liking. I know I know it doesn’t provide much nutritional value, yada yada, but it’s A-maize-ing. haha. You know, corn is Maize. Please tell me I’m semi funny? *crickets* Ok fine….
I stumbled across this recipe so many years ago that I’m not even sure when, where, or how. Like I mentioned above, my husband really likes corn and one night I came across this recipe and we decided to give it a whirl. OMG, I think we wound up having it 4 or 5 times in the next 2 weeks or something like that. Yeah, it’s crazy they were that good. Then we didn’t have any for I don’t know… years.
One night a couple weeks ago, however that changed. We were trying to come up with a side dish for dinner that was different that what we’ve been eating a lot of lately and that’s when I remembered about these Corn Cakes.
That night we invited our friend Jared over and asked if he’d ever had corn cakes. He kind of thought I was crazy I think until he actually tried them. Then he seemed to be sold. Now one thing I learned that night is these are a lot better when they are warm and fresh than when they cool off and sit there. So keep that in mind and maybe come up with a way to help keep them warn; then share your advice with me! Enjoy!
(adapted from Mennonite Girls Can Cook)
- 1/3 cup flour
- 1/3 cup cornmeal
- 1/4 tsp dried mustard
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/2 tsp garlic powder
- 1/2 cup cheddar cheese, grated
- 1 1/2 cups corn, cooked and drained
- What we like to do is place the corn in a skillet with a few tbsp of butter and some season salt. Just as the butter melts and gets a “sizzle” sound to it add the corn and sauté it up a bit. Adds another level of flavor!!
- 1/4 cup buttermilk
- Don’t have? Don’t worry! Just add a splash of vinegar to milk (preferably low fat or skim but doesn’t have to be…)
- 1 egg
- 1 tbsp butter, melted
- In a medium size bowl combine dry ingredients with grated cheese and set aside.
- In another bowl whisk together corn, buttermilk, egg, and melted butter.
- Pour corn mixture over dry ingredients and stir just until moistened, like you would for a muffin batter.
- Scoop batter for each cake on a hot grill (350º) which has been lightly greased.
- They will spread a bit so no need to flatten them.
- Cook for 4 or 5 minutes on one side, until brown at the edges, flip and cook another 4 minutes.
- Yield: 7 cakes
*Pulled from my old blog Paved Dirt Roads