Corn Cake – Immaculate Bites

When to serve corn cakes

Another great thing about having a corn cake recipe on hand is how versatile it is: Corn cakes make a great side dish, a lovely appetizer, and a great breakfast. Basically, you can enjoy them any time you want.

Recipe Ingredients

1. flour – To make corn cake, mix all-purpose flour with a little baking soda and baking powder to leaven it.
2. Corn kernels – Fresh, frozen, or canned corn all work great for this recipe.
3. vegetables – Chopped bell peppers and green onions add color, flavor, and texture.
4. Dairy products – Sour cream and butter give it a luxurious taste and a slight tartness. 😇
5. egg It binds the ingredients together and makes the corn cakes even more satisfying.

How to make corn cake

• dry material – Combine flour, sugar, baking powder, baking soda, and salt in a large bowl. (photo1)
• Moist material – In a separate bowl, mix together the corn, peppers, green onions, eggs, sour cream, and melted butter. (Photo 2)
• combine – Mix the wet and dry ingredients together until just combined. Do not overmix. (Photos 3-4)
• heat Place a large frying pan over medium heat and generously coat the pan with cooking spray or oil.
• Cook – Drop the batter into the hot pan in ¼ cup portions. Cook for 2-3 minutes per side or until golden brown and cooked through. (Photos 5-6)
• serve Serve warm with your favorite toppings such as butter, sour cream, or salsa.

Recipe Variations

1. Make it spicy please! Add some chopped jalapeno or your favorite hot pepper to the batter for a nice kick. ❤️‍🔥
2. Herbal scentFeel free to add fresh chopped herbs — basil and thyme go well with this corn cake.
3. Let’s get creative with the toppings. You can top it with almost anything, so have fun with your favorite flavors. Fresh cilantro and salsa are great, as is honey and queso fresco. Honestly, the possibilities are endless.
4. Sweet corn tamale cake. Substitute half the flour with masa harina for a delicious Mexican sweet corn cake taste. If you don’t have masa harina, you can also use cornmeal.
5. Baked corn cake. Already have your grill ready? Heat up your griddle and cook these dishes on the grill for even more flavor.

Tips and Tricks

1. Keep an eye on the temperature of your pan: if it’s too hot, the outside will burn faster than the inside can cook.
2. Again, be careful not to overmix as the texture can become a bit too tough.
3. These cook quickly, so don’t leave them unattended. It only takes a few minutes per side, and if you get distracted, your cake could burn. 💔

Preliminary steps

Corn cake batter can be stored in the refrigerator for up to 24 hours and cooked immediately when ready to serve, or made ahead according to instructions and cooled completely. Store in an airtight container in the refrigerator for up to 3 days.

To freeze the corn cakes, place on a baking sheet and freeze for 1 hour. Transfer the frozen corn cakes to a freezer bag and store in the freezer for up to 3 months.

How to serve and store

It’s best served hot off the stove and topped with your favorite toppings.

Leftover corn cakes can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, bake on a baking sheet at 350°F (175°C) for 10 to 15 minutes or until warmed through.

What goes well with corn cake

Corn cakes make a great side dish to Southern dishes such as: Fried catfishIt is also an ideal complement Collard greens and Pinto beansOr have it for breakfast with some hot coffee and bacon.

Well-crafted corn recipes to try

1. Cornmeal Pawn
2. Mexican Cornbread
3. Creamy Polenta
4. Cornmeal coocooo
5. Hot Water Cornbread