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