There’s something comfortingly nostalgic about making this corn cakes recipe from scratch. I remember the sizzle in my mom’s cast-iron skillet, the golden edges crisping just right, and the way we’d top them with butter and watch it melt into the warmth. This corn cakes recipe brings that same homemade love to your table. Whether you’re cooking with fresh, canned, or frozen corn, you’ll find this from-scratch guide simple, delicious, and versatile—ideal for frying, baking, or air-frying. From savory breakfast sides to sweet brunch favorites, this recipe will quickly become one of your go-to comfort foods.
Corn Cakes Recipe (Crispy, Golden & Delicious Every Time)
- Total Time: 25 mins
- Yield: 8–10 cakes 1x
- Diet: Vegetarian
Description
Crispy, golden, and from-scratch, this corn cakes recipe is flexible and delicious. Made with pantry ingredients and perfect for frying, baking, or air-frying.
Ingredients
1 cup yellow cornmeal
½ cup all-purpose flour
1 tsp baking powder
½ tsp salt
¼ tsp black pepper
2 large eggs
⅔ cup milk (or plant-based)
1½ cups corn (fresh, canned, or frozen)
2 tbsp green onions (optional)
½ cup shredded cheese (optional)
2 tbsp oil or butter
Instructions
1. Mix cornmeal, flour, baking powder, salt, and pepper in a bowl.
2. In another bowl, whisk eggs and milk.
3. Combine wet and dry ingredients. Stir gently.
4. Fold in corn, cheese, and herbs if using.
5. Let batter rest 5–10 minutes.
6. For pan-frying: heat oil in skillet. Drop spoonfuls and cook 2–3 mins per side.
7. For baking: preheat oven to 400°F. Spoon onto baking sheet and bake 12–15 mins.
8. For air-frying: set air fryer to 375°F. Cook cakes 7–9 mins, flipping halfway.
Notes
Use frozen, canned, or fresh corn — just ensure it’s dry before mixing.
Store leftovers in fridge up to 4 days or freeze up to 2 months.
Reheat using toaster oven, air fryer, or skillet for best crispiness.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Breakfast, Side
- Method: Pan-fry, Bake, Air Fry
- Cuisine: American
Nutrition
- Serving Size: 2 cakes
- Calories: 180
- Sugar: 2g
- Sodium: 190mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 45mg
Keywords: corn cakes recipe, easy corn cakes, crispy corn cakes, savory corn cakes, sweet corn cakes
Why This Corn Cakes Recipe Always Works
Simple Ingredients, Maximum Flavor
The beauty of this corn cakes recipe lies in its simplicity. You’ll need just a handful of pantry staples: yellow cornmeal, a bit of flour, milk, eggs, corn (use what you have: canned, frozen, or fresh), and basic spices. These ingredients come together to create a perfectly textured batter moist and fluffy inside, with a beautifully crispy crust. Even better, this recipe doesn’t depend on any processed mix or pre-made creamed corn. That means it’s easy to customize for different dietary needs or flavor preferences. From the first mix to the final golden flip, every step delivers dependable flavor.
Versatile Cooking Options for Any Kitchen
What sets this corn cakes recipe apart is its flexibility. No matter your cooking style or equipment, you’ll find a method that works. Prefer the classic approach? Pan-frying gives that unmistakable crispy edge and golden crunch. Watching your oil intake? Oven baking results in a soft center and a lower-fat alternative. Or, if you’re all about speed and convenience, try air-frying crispy results with very little oil. This recipe fits into any routine, whether you’re planning a quick lunch, a gluten-free dinner side, or a sweet corn cake for breakfast. It even pairs well with meals from our dinner collection or breakfast favorites.
More Than Just a Side Dish
While this corn cakes recipe shines at breakfast, it also serves beautifully as a savory side for lunch or dinner. Imagine them with smoky chili, creamy avocado, or even grilled chicken. Want to go sweet instead? Add honey or maple syrup with fruit preserves for a brunch-worthy twist. These cakes aren’t just versatile they’re downright addictive. You’ll find yourself making them for any occasion, at any time of day, and for any craving. This isn’t just a corn cake recipe. It’s your new favorite fallback.
Ingredients and Step-by-Step Instructions for the Perfect Corn Cakes Recipe
Gather Your Ingredients (With Easy Substitutions)
Making this corn cakes recipe requires only common ingredients that come together quickly. Here’s what you’ll need to bring these crispy, savory cakes to life. And the best part? You can adjust the recipe based on what’s in your pantry—fresh, canned, or frozen corn all work beautifully.
| Ingredient | Substitution |
|---|---|
| All-purpose flour | Gluten-free flour blend |
| Egg | Flax egg or aquafaba |
| Whole milk | Oat milk or almond milk |
Full List of Ingredients:
- 1 cup yellow cornmeal
- ½ cup all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- ¼ tsp black pepper
- 2 large eggs
- ⅔ cup milk (whole or plant-based)
- 1½ cups corn (fresh, frozen, or drained canned corn)
- 2 tbsp chopped green onions or chives (optional)
- ½ cup shredded cheese (optional for cheesy variation)
- 2 tbsp butter or neutral oil (for frying or greasing pans)
How to Make Corn Cakes Recipe (Step-by-Step)
Step 1: Make the Batter
Start by whisking together the dry ingredients: cornmeal, flour, baking powder, salt, and pepper. In a separate bowl, beat the eggs and whisk in the milk. Add the wet ingredients to the dry and mix gently until just incorporated. Fold in the corn and any add-ins, like cheese or herbs. The batter should be thick but spoonable. Let the mixture rest for 5–10 minutes to allow the cornmeal to fully hydrate, resulting in a more cohesive cake. If using frozen corn, be sure it’s thawed and thoroughly patted dry to prevent soggy cakes.
Step 2: Cook Your Corn Cakes (3 Ways)
For Pan-Fried Corn Cakes (Classic & Crispy)
Heat a tablespoon of oil in a skillet over medium heat. Spoon generous portions of batter into the pan and gently flatten. Cook for 2–3 minutes on each side, or until golden brown and set. Transfer to a wire rack or a plate lined with paper towels. Repeat until all batter is used.
For Baked Corn Cakes (Healthier Option)
Preheat your oven to 400°F (200°C). Lightly grease a muffin tin or baking sheet. Spoon batter into portions and flatten slightly. Bake for 12–15 minutes, flipping halfway if on a sheet, until firm and golden. Perfect for a gluten-free or lower-oil lifestyle—just like our light lunch options.
For Air-Fried Corn Cakes (Quick & Crispy)
Preheat your air fryer to 375°F (190°C). Grease the basket lightly. Spoon the batter into the pan and cook for 7–9 minutes, turning halfway through. The result? Crispy on the outside, fluffy inside, and ready in a flash. Ideal for fast, healthy dinners or quick breakfast treats.
Add a serving of sautéed greens or a fresh fruit salad on the side, and you’ve got a fully balanced meal just like those you’ll find in our dinner recipes.
Flavor Variations and Pairings for Your Corn Cakes Recipe
Delicious Flavor Add-ins to Try
The beauty of this corn cakes recipe lies in how easily it adapts to different tastes. Whether you love spicy, smoky, or sweet, there’s a version of these golden cakes that will match your mood. Below are several proven variations that will keep your recipe exciting and new every time.
Cheddar & Jalapeño Corn Cakes
Fold ½ cup shredded cheddar and 1 finely diced jalapeño into the batter. The cheese melts beautifully, while the jalapeño brings a mild heat. This variation goes wonderfully with sour cream or salsa, making it ideal for lunch or a savory breakfast.
Smoky Bacon & Chive Corn Cakes
Add ¼ cup cooked, crumbled bacon and 2 tablespoons of chopped chives to the batter. The bacon’s salty crunch contrasts nicely with the corn’s sweetness. Serve with poached eggs for a hearty brunch idea you’ll return to often.
Sweet Corn & Honey Butter Corn Cakes
Mix 1 tablespoon of honey into the batter and top each cake with a small pat of honey butter as it comes off the pan. This is a wonderful twist when you’re craving something sweet. Pair it with berries, maple syrup, or Greek yogurt from your dessert collection.
Spicy Chili-Lime Version
For bold flavor, add a dash of chili powder, 1 tablespoon chopped cilantro, and a squeeze of fresh lime juice. These are incredible with avocado slices and hot sauce—a great side to tacos or grilled meats for dinner ideas.
What to Serve with Corn Cakes: A Pairing Guide
Whether you’re serving these corn cakes for breakfast, lunch, or dinner, they’re endlessly versatile. Their crisp outside and soft interior make them the ideal partner for a variety of sides and toppings.
Savory Pairings
- Top with fried or poached eggs
- Serve with black beans and avocado
- Pair with grilled vegetables or smoky BBQ meats
- Add a dollop of Greek yogurt and hot sauce
Sweet Pairings
- Drizzle with maple syrup or honey
- Serve with seasonal fruits like peaches or berries
- Add whipped cream or a spoonful of jam
- Pair with cinnamon butter or vanilla yogurt
Want more pairing inspiration? Visit our handpicked breakfast ideas, lunch creations, and dinner classics to match any flavor profile.
These combinations not only elevate your corn cakes recipe—they turn each meal into a complete experience.
Storing, Reheating & Expert Tips for Your Corn Cakes Recipe
How to Store, Freeze, and Reheat
One of the great things about this corn cakes recipe is how well the leftovers hold up. With the right storage method, you can enjoy crispy cakes even days later.
Refrigerator:
Let the corn cakes cool completely before storing them. Place in an airtight container with parchment between layers to prevent sticking. You can store them in the fridge for up to 4 days without losing freshness.
Freezer:
For longer storage, freeze your corn cakes individually on a baking sheet until solid, then transfer to a zip-top freezer bag. They’ll last up to 2 months this way.
Reheating Methods:
- Toaster Oven: Warm at 375°F for 5–7 minutes until the edges are crisp.
- Skillet: Heat over medium with a bit of oil until warmed through and re-crisped.
- Air Fryer: Set to 350°F for 3–5 minutes, flipping once for best texture.
Pro Tips for Perfect Corn Cakes
Every detail matters when it comes to perfecting your corn cakes recipe. Here are the expert tricks to make sure yours come out golden, crispy, and crowd-pleasing every single time.
Use Cast Iron for Crisp Edges
Cast iron holds heat evenly and delivers a beautiful crust, essential if you want the signature crispy exterior. A non-stick pan works too, but nothing beats the old-school skillet for texture.
Avoid Overcrowding the Pan
Cook your corn cakes in batches to allow enough space for flipping and even browning. If the pan is overcrowded, the cakes will steam rather than fry, resulting in softer edges.
Rest the Batter Before Cooking
Letting the batter rest for 5–10 minutes allows the cornmeal to absorb moisture. This results in a thicker batter that holds together better during cooking.
Add Cheese Last
If you’re using shredded cheese, add it at the end after mixing the batter. This keeps the texture light and prevents the cheese from clumping or sinking.
Make It Ahead
You can make the batter up to 24 hours in advance. Just cover and refrigerate. Stir before cooking to redistribute ingredients.
Table of contents
Table of Contents
What is the difference between corn cake and cornbread?
Corn cake is softer, moister, and more pancake-like, while cornbread is firmer and often served in slices. Corn cakes are typically fried or baked in portions, making them ideal as individual servings.
What are the ingredients of corn cake?
A typical corn cakes recipe includes cornmeal, flour, eggs, milk, corn kernels, and baking powder. Feel free to mix in cheese, herbs, or spices to enhance the flavor.
Are corn cakes healthier than bread?
They can be. When baked or air-fried, corn cakes are lower in fat and calories compared to most breads. Plus, they’re made from whole grains and customizable for gluten-free or dairy-free diets.
What to put on a corn cake?
Popular toppings include sour cream, salsa, maple syrup, avocado, fruit preserves, and honey butter. You can go savory or sweet depending on your mood or meal.
