Sides
Savory Corn Cakes
Savory corn cakes are straightforward to mix and are a reliable side to any southwest meal. Great for breakfast, too!
Savory corn cakes are straightforward to mix and are a reliable side to any southwest meal. Great for breakfast, too!
Today, we're excited to tell you about another friend’s book — The New Southwest. The book is written by Meagan Micozzi of Scarletta Bakes.
We had a hard time choosing what recipe we would make from this beautiful book. It’s full of great southwestern recipes — in Meagan’s words, “classic flavors with a modern twist.”
We're glad we chose these corn cakes as our first recipe to try from Meagan’s book. They are so good and have quickly become a favorite. The crispy corn tucked in the soft cakes with the flavorful green onions make these a reliable side dish or breakfast. We hope you love them as much as we do.
- Yield: 12 corn cakes
- Prep: 10 minutes
- Cook: 8 minutes
- Total: 18 minutes
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 3/4 cup whole milk
- 1/2 cup sour cream
- 1 large egg
- 2 1/2 cups canned or cooked fresh whole corn kernels
- 1 cup diced green onions
- vegetable oil for frying
Method
- Whisk flour, baking powder, and salt together in a large bowl.
- In a separate bowl, whisk milk, sour cream, and egg together. Whisk the wet ingredients into the dry ingredients, mixing just until you have a smooth, uniform batter. Fold in corn and green onions.
- Heat 1 tablespoon oil in a heavy-bottomed skillet over medium heat (assuming you will be frying these corn cakes in batches, we recommend adding approximately 1 tablespoon of oil to your pan before cooking each batch). Using 1/4 cup measure, portion out 3 or 4 corn cakes into the skillet. Fry corn cakes for approximately 3 minutes on the first side, until air holes appear across the top of each corn cake, and their shapes are set and matte colored. Flip and cook 3 to 4 more minutes, until corn cakes are cooked through.
- Serve immediately or keep warm in oven. Continue cooking batches of corn cakes until all the batter is used.
Notes
Recipe reprinted with permission from The New Southwest by Meagan Micozzi.
