How to Cook Southern Style Corn Cakes

Posted By Kimberly Turner on Aug 9, 2007 in American Food Recipes, Breakfast, Cooking Tips & Tricks, Corn, Ethnic Foods, Great Cooking Products, How To Cook, Pancakes, Side Dishes, Soul Food Recipes, Southern Food Recipes, Vegetarian | 0 comments

These babies are so easy and quick to make. In fact, they could pretty much be an after thought, when you main course is almost ready, that pops into your mind for an extra side. They only take about 15 minutes to complete.

Serve With: Sour cream & salsa on top. Great to serve as a side with my ‘Down South Smothered Liver & Onions with Gravy’ recipe.
Prep Time: 5 min
Cook Time: 10 min
Yield: ~ 12 corn cakes

These Corn Cakes are also good with Black Beans or a mixture of the black beans and corn.
~ Kimberly Edwards

Ingredients:
Instructions:
1. Mix all ingredients (except butter or oil) in the same rectangular casserole dish with a whisk or a fork. It should be the consistency of pancake batter.

* Tip: Don’t be afraid to add either more liquid or flour/cornmeal to make it the consistency of pancake batter.

2. Get pan warm on medium heat and coat pan with peanut oil and/or butter.

3. With a 1/2 cup measuring cup, scoop the mixture in the pan, like you would make pancakes. Pan will fit 3-4 depending on how big you make them.

4. When the corn cakes have little bubbles forming on the top side, flip them over. They should be golden brown on the bottom.

5. When the other side is golden brown, repeat with the rest of the mixture.

6. Enjoy!

* Note: I made this last night and served it as a side with my ‘Down South Smothered Liver & Onions with Gravy’ recipe. It was great and we only have 2 left over…