Best 2 Skillet Corn Cakes Recipes
Indulge in the delightful simplicity of skillet corn cakes, a culinary symphony of sweet corn, savory herbs, and a hint of tangy cheese. These delectable treats are not just another breakfast option; they are an experience to savor. Each bite offers a burst of flavor that will tantalize your taste buds and leave you craving more. Buttermilk adds a touch of tang and richness, while fresh herbs like cilantro and chives infuse each bite with a burst of aromatic freshness. And let's not forget the sharp cheddar cheese, which melts perfectly, creating pockets of cheesy goodness in every bite. Whether you prefer them as a hearty breakfast, a light lunch, or a tasty snack, these skillet corn cakes are sure to become a staple in your culinary repertoire. So, gather your ingredients, fire up your skillet, and let's embark on a culinary journey that promises satisfaction with every bite.
Check out the recipes below so you can choose the best recipe for yourself!
SKILLET CORN CAKES
Provided by Kelsey Nixon
Categories side-dish
Time 20m
Yield 4 servings or 8 corn cakes
Number Of Ingredients 25
Steps:
- Add 2 cups of the corn to a food processor and puree. Combine the pureed corn with the softened butter, sugar, and salt. Mix well.
- Stir in the masa harina, and flour, and mix until blended. Fold in the remaining corn kernels.
- In a large cast iron skillet, heat 1 tablespoon butter over medium-high heat. Drop 1/2 cup portions of the batter into the hot skillet forming patties. Cook until the cakes are golden brown on one side, and flip over. Continue cooking until the cakes are cooked through and golden brown on both sides.
- Serve the corn cakes as they are, or adorned with shredded cabbage, tomatillo guacamole, sour cream, and mango salsa.
- To make guacamole:
- Combine the tomatillos, cilantro, avocado, onion, jalapeno, garlic, lime juice, cumin, and salt in a food processor or blender and pulse until combined.
- To make salsa:
- Combine the mango, tomatoes, minced onion, cilantro, chile, lime zest, and lime juice in a small bowl. Allow the flavors to macerate. Serve as a garnish for the cumin seared scallop tacos.
- Corn Cake Variations:
- Bacon Corn Cakes: Add 1/2 cup cooked and crumbled bacon to the batter just before cooking.
- Green Chile Corn Cakes: Add 1/4 cup chopped green chiles to the batter just before cooking.
- Cumin-Spiced Corn Cakes: Add 2 teaspoons ground cumin to the batter just before cooking.
SKILLET CORN CAKES
Make and share this Skillet Corn Cakes recipe from Food.com.
Provided by Food.com
Categories Sauces
Time 20m
Yield 8 corn cakes
Number Of Ingredients 24
Steps:
- Add 2 cups of the corn to a food processor and puree. Combine the pureed corn with the softened butter, sugar, and salt. Mix well.
- Stir in the masa harina, and flour, and mix until blended. Fold in the remaining corn kernels.
- In a large cast iron skillet, heat 1 tablespoon butter over medium-high heat. Drop 1/2 cup portions of the batter into the hot skillet forming patties. Cook until the cakes are golden brown on one side, and flip over. Continue cooking until the cakes are cooked through and golden brown on both sides.
- Serve the corn cakes as they are, or adorned with shredded cabbage, Tomatillo Guacamole, sour cream, and Mango Salsa.
- Tomatillo Guacamole:.
- Combine the tomatillos, cilantro, avocado, onion, jalapeno, garlic, lime juice, cumin, and salt in a food processor or blender and pulse until combined.
- Mango Salsa:.
- Combine the mango, tomatoes, minced onion, cilantro, chile, lime zest, and lime juice in a small bowl. Allow the flavors to macerate. Serve as a garnish for the cumin seared scallop tacos.
- Corn Cake Variations:.
- Bacon Corn Cakes:.
- Add 1/2 cup cooked and crumbled bacon to the batter just before cooking.
- Green Chile Corn Cakes:.
- Add 1/4 cup chopped green chiles to the batter just before cooking.
- Cumin-Spiced Corn Cakes:.
- Add 2 teaspoons ground cumin to the batter just before cooking.
Nutrition Facts : Calories 432.9, Fat 30, SaturatedFat 16.3, Cholesterol 64.8, Sodium 590.7, Carbohydrate 41.4, Fiber 5.1, Sugar 14.3, Protein 5.1
Tips:
- Use fresh corn kernels. Fresh corn kernels have a sweeter flavor and a more tender texture than frozen or canned corn kernels.
- Don't overmix the batter. Overmixing the batter will make the corn cakes tough.
- Cook the corn cakes over medium heat. Cooking the corn cakes over medium heat will help them cook evenly and prevent them from burning.
- Serve the corn cakes immediately. Corn cakes are best served immediately after they are cooked.
Conclusion:
Corn cakes are a delicious and easy-to-make breakfast, lunch, or dinner option. They are a great way to use up fresh corn and they can be served with a variety of toppings, such as butter, syrup, honey, or fruit. If you are looking for a new and exciting way to enjoy corn, give corn cakes a try!
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