Fried Corn Cakes

By Mark Bittman

Updated January 19, 2016

  • Yunhee Kim for The New York Times. Food stylist: Paul Grimes. Prop stylist: Megan Hedgpeth.
Media 1 of 1
Total Time
15 minutes
Rating
4(257)
Comments
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Ingredients

  • Neutral oil

  • ¾ cup cornmeal

  • ½ cup flour

  • 2 teaspoons baking powder

  • 1 egg

  • ¾ cup milk

  • 2 cups corn kernels

  • Add milk if needed

GARNISH

  • Parsley

Ingredient Substitution Guide
Nutritional analysis per serving

28 grams carbs; 22 milligrams cholesterol; 262 calories; 9 grams monounsaturated fat; 4 grams polyunsaturated fat; 2 grams saturated fat; 15 grams fat; 2 grams fiber; 111 milligrams sodium; 5 grams protein; 3 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Put neutral oil in a skillet on medium heat.

  2. Step 2

    Combine ¾ cup cornmeal, ½ cup flour and 2 teaspoons baking powder.

  3. Step 3

    Beat 1 egg with ¾ cup milk; pour into dry ingredients along with 2 cups corn kernels.

  4. Step 4

    Add milk if needed.

  5. Step 5

    Drop spoonfuls into the oil; brown on both sides, 4 to 5 minutes total.

  6. Step 6

    Garnish: Parsley.

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Ratings

4 out of 5
257 user ratings
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Comments

Hannah B

The basic proportions of this recipe produce an excellent corn cake, but on its own, it does produce a bland product. I added salt and pepper, and would add some cayenne next time. Also, I fried them in bacon fat, which added a lot.

cook from sfnm

this recipe can only serve as a base as it is pretty bland. next time will add jalapeno, SALT, and possibly cheese.

Hilary

Delicious and quick -- some of us ate them with yogurt and cilantro; others with maple syrup. Next time I'll add some salt to the batter, and perhaps some chopped jalapenos.

Midori G

After reading comments, I added 1/2 tsp chipotle purée, and 1 tsp onion powder. Forgot to add salt so served them salted. That solved it. My husband just loved them. I liked them enough to make again. I used corn flour for the cornmeal since that’s all I had, and bobs redmill gluten free 1:1 for the half cup flour. I can’t eat dairy so used oat milk and then later cashew kefir to thin because the batter was too thick. Easy quick recipe. I fried in avocado oil. Tasty. Will make nice snacks. Easy to eat out of hand.

Kathy Brown

We had them just as the recipe stated. We used a tiny bit of pure maple syrup on each fritter. Wonderful! Will make this a staple in our home.

Alex

Trying to understand the absence of salt in this recipe? Verrrrry bland.

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