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.
- 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
- 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.
- Recipe reprinted with permission from The New Southwest by Meagan Micozzi.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
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.