• Prep Time:
  • Cooking Time:
  • Serves: 16 Servings

Crispy Corn Cakes

  • Recipe Submitted by on

Category: Side Dishes

 Ingredients List

  • 2/3 c Yellow cornmeal
  • 1/2 c Unsifted all-purpose flour
  • 1 tb Sugar
  • 1 ts Baking powder
  • 1/2 ts Salt
  • 1/4 ts Baking soda
  • 1/4 ts Cayene
  • 1 lg Egg
  • 10 3/4 oz Condensed corn soup
  • 3/4 c Buttermilk
  • 1/2 c Fresh corn kernels
  • 1/2 Red pepper; finely diced
  • 2 Scallions; finely chopped
  • 1 c Sour cream; or
  • 1 c -yogurt
  • 1 ts Grated lime zest
  • 1/2 c Vegetable oil


133 x Calories
3 x G protein
13 x G carbohydrate
8 x G fat
20 x Mg cholesterol
234 x Mg sodium

1. In large bowl, mix dry ingredients; set aside. In medium bowl, beat
egg. Add soup; gradually blend in buttermilk. Add corn, pepper, scallions;
mix. Add flour mixture; stir just until mixed.

2. In bowl, mix sour cream (yogurt) and lime zest.

3. In large heavy skilled, heat half the oil over medium-high heat. Using
1/4 cup batter for each pancake, and spread9ing out to 4 inches, cook
pancakes in batches, 1 minute each side or untilbrowned, reducing heat to
medium and adding oil as necessary. Serve with sour-cream mixture.

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