Sweet Happy Life

Savory Corn Cakes

In Vermont it’s a rare occasion that a Yankees game is televised during the day when our son is awake. So yesterday while the hubs was enthusiastically teaching the munchkin to cheer home runs, I realized there was no way I was pulling those guys away from the game for dinner. My solution? An indoor picnic!

While the boys cheered, and booed, and then cheered again, I whipped up  a quick batch of black-bean nachos and savory corn cakes, then threw a blanket on the floor and told everyone to dig in.

Not surprisingly, they loved this idea. My toddler was happy grins all dinner long.

Fluffy, slightly sweet and perfect for dipping, these savory corn cakes were just the thing for an impromptu game night meal. But they would be great for any meal really – breakfast, lunch, dinner, even snack time.

Savory Corn Cakes

Slightly adapted from this Epicurious Recipe

Ingredients: Makes about 12 corn cakes

  • 1 cup yellow cornmeal
  • 1/2 cup all purpose flour
  • 1 teaspoon salt
  • 3/4 teaspoon baking soda
  • 1/3 teaspoon ground pepper
  • 2 teaspoon sugar
  • 2 tablespoon unsalted butter, melted and cooled
  • 1 large egg
  • 1 cup buttermilk
  • 1 cup fresh corn kernels (frozen or canned would also work)
  • 1/4 cup diced scallions, white parts only
  • 1/2 fresh jalapeno, seeded and minced
  • 1 1/4 cup grated Monterey Jack cheese
  • 2-3 tablespoons olive oil for cooking
  • 1/3 cup sour cream (for garnish, optional)

Directions

In a large bowl combine the cornmeal, flour, salt, baking soda, pepper and sugar. Set aside.

In a small bowl combine the melted butter, egg and buttermilk. Set aside.

In a large skillet over medium-high heat, warm 1 teaspoon olive oil and saute the scallions, jalapeno and corn kernels until cooked through, stirring constantly, about 3 minutes.

Add the corn mixture to the bowl with the buttermilk. Stir in the Monterey Jack cheese. Add the contents of this bowl to the larger bowl with the flour mixture. Stir until the batter is just combined.

Carefully wipe down the large skillet you used for the scallions with a damp paper towel. Warm 1 tablespoon of olive oil over medium-high heat, swirling the oil around to coat the entire pan. Drop the batter onto the skillet 1/4 cup at a time, cooking 2-3 minutes on each side or until the cakes are golden brown. Add more olive oil between batches, if needed.

Transfer finished cakes to a paper-towel lined plate and continue cooking the rest of the cakes.

Serve warm, with sour cream if desired.

7 CommentsLeave a comment

  • These look delicious.  I’m going to try a pancake picnic with my kids one of these nights too!

    • That’s awesome Jan, I hope your family enjoys it as much as mine did! It’s hard to resist a pancake picnic. :)

  • I have a bounty of corn from the farmer’s market, so this looks like such a good idea! And much more fun than the corn pudding I made (tasty, but a lot of work and way too much food).

  • I have a bounty of corn from the farmer’s market, so this looks like such a good idea! And much more fun than the corn pudding I made (tasty, but a lot of work and way too much food).

  • These are superbly delicious! I added a little fresh cilantro and followed your recipe to the letter and they came out perfectly. I am serving them with Mexican meatball soup. Yummy!