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Savory Corncakes Recipe

Makes 24 corncakes


  • 3/4 cup all-purpose flour
  • 1/4 cup yellow cornmeal
  • 1/2 tsp baking powder
  • 1/4 tsp paprika
  • 1 cup canned creamed corn, or leftover homemade
  • 1 egg, lightly beaten
  • 1/2 cup milk
  • 1 tsp vegetable oil
  • 1 large ear of corn, kernels cut off the cob, approximately 2/3 cup
  • 2 tsp minced onion


1. Sift together the dry ingredients.
2. Beat together the creamed corn, egg, milk and oil, and stir into the dry mixture. Do not overmix.
3. Let the batter rest, refrigerated, for an hour or more before preceeding.
4. Stir in the corn kernels and the minced onion.
5. Cook the batter in batches, dropping by tablespoonfuls onto a greased griddle over medium heat.
6. Cook for 2 minutes per side, or until golden.
7. Keep warm in a 200 F oven while finishing.


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Main Ingredient:Vegetable / Corn
Preparation Method:Baking

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