Savory corn cakes are easy to make and are a perfect side to any southwest meal. Great for breakfast, too!
Today, I’m excited to tell you about another friend’s book — The New Southwest. The book is written by Meagan Micozzi of Scarletta Bakes.
I had a hard time choosing what recipe I would make from this beautiful book. It’s full of great southwestern recipes — in Meagan’s words, “classic flavors with a modern twist.”
I’m glad I chose these corn cakes as my first recipe to try from Meagan’s book. They are so good and have quickly become a favorite. The crispy corn tucked in the soft cakes with the flavorful green onions make these a perfect side dish or breakfast. I hope you love them as much as we do.
Savory Corn Cakes
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 3/4 cup whole milk
- 1/2 cup sour cream
- 1 large egg
- 2 1/2 cups canned or cooked fresh whole corn kernels
- 1 cup diced green onions
- vegetable oil for frying
Instructions
- Whisk flour, baking powder, and salt together in a large bowl.
- In a separate bowl, whisk milk, sour cream, and egg together. Whisk the wet ingredients into the dry ingredients, mixing just until you have a smooth, uniform batter. Fold in corn and green onions.
- Heat 1 tablespoon oil in a heavy-bottomed skillet over medium heat (assuming you will be frying these corn cakes in batches, I recommend adding approximately 1 tablespoon of oil to your pan before cooking each batch). Using 1/4 cup measure, portion out 3 or 4 corn cakes into the skillet. Fry corn cakes for approximately 3 minutes on the first side, until air holes appear across the top of each corn cake, and their shapes are set and matte colored. Flip and cook 3 to 4 more minutes, until corn cakes are cooked through.
- Serve immediately or keep warm in oven. Continue cooking batches of corn cakes until all the batter is used.
Notes
- Recipe reprinted with permission from The New Southwest by Meagan Micozzi.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?Share a comment and rating below! I love hearing what you think!Disclosure: I was provided a copy of the book to review at no charge but was not compensated for my review. All opinions are my own as always. Post contains an affiliate link.
Oh, this looks amazing – just beautiful! And I so appreciate learning about this wonderful new book! Sweet Glazed Avocado Doughnuts?? Caramel Soaked Mexican Chocolate Pancakes??? Fabulous! :D
I totally bought this cookbook a few months back and adore it! I’m a sucker for corn cakes, and these look perfect!