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Recipes
Southern Corn Cakes

13 INGREDIENTS • 12 STEPS • 40MINS

Southern Corn Cakes

Recipe
4.7
7 ratings
A blend of the Midwest & South - a recipe for corn cakes using grits and fresh veggies.
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Pretty Little Dishes
My passion for photography, style, experimenting, and food brought me the inspiration to create Pretty Little Dishes. So stop in for some creative ideas, images, and foodie inspiration.
A blend of the Midwest & South - a recipe for corn cakes using grits and fresh veggies.
40MINS
Total Time
$5.25
Cost Per Serving
Ingredients
Servings
2
us / metric
Baking Powder
1 tsp
Baking Powder
Baking Soda
as needed
Baking Soda
Milk
1 cup
Salt
as needed
Lemon
1
Lemon
1 Tbsp juice per 2 servings
Butter
3 Tbsp
Corn Kernels
2 cups
Corn Kernels
Scallion
1 bunch
Scallion
3 scallions per 2 servings
Nutrition Per Serving
VIEW ALL
Calories
764
Fat
28.0 g
Protein
24.8 g
Carbs
111.8 g
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Southern Corn Cakes
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Pretty Little Dishes
My passion for photography, style, experimenting, and food brought me the inspiration to create Pretty Little Dishes. So stop in for some creative ideas, images, and foodie inspiration.
Cooking InstructionsHide images
step 1
Finely chop the Yellow Bell Peppers (4 Tbsp). Finely chop the Jalapeño Pepper (1). Finely chop the Scallion (1 bunch).
step 1 Finely chop the Yellow Bell Peppers (4 Tbsp). Finely chop the Jalapeño Pepper (1). Finely chop the Scallion (1 bunch).
step 2
Cut the Corn Kernels (2 cups) off of the earns of corn if using fresh corn.
step 2 Cut the Corn Kernels (2 cups) off of the earns of corn if using fresh corn.
step 3
In a small bowl, combine All-Purpose Flour (1/2 cup), White Corn Grits (1/2 cup), Baking Powder (1 tsp), Baking Soda (as needed), and Salt (as needed).
step 4
In a small saucepan, whisk together Milk (1 cup), Eggs (2), and juice from Lemon (1) and bring to a low simmer.
step 5
Once simmering, add in the grits mixture. Stirring constantly, simmer for 3 minutes, then remove from heat and set aside for the grits to absorb the the liquid and cool down.
step 6
In a medium sized skilled, melt half of the Butter (2 Tbsp) over medium heat.
step 7
Once melted, add yellow bell pepper (1/4 cup), jalapeno pepper (1) and yellow corn kernels (2 cups) stirring occasionally, and cook for 10 minutes. Remove the skillet from the heat, mix in the scallion (3), and set aside to cool down.
step 7 Once melted, add yellow bell pepper (1/4 cup), jalapeno pepper (1) and yellow corn kernels (2 cups) stirring occasionally, and cook for 10 minutes. Remove the skillet from the heat, mix in the scallion (3), and set aside to cool down.
step 8
Once both the grits mixture and veggie mixture are cool enough to handle, combine together in a medium sized bowl.
step 8 Once both the grits mixture and veggie mixture are cool enough to handle, combine together in a medium sized bowl.
step 9
Take 2 tbsp of the grits/veggie mixture, shaping the cakes with your hands, and place on a parchment lined baking sheet. Repeat until all the mixture is used, about 1 dozen cakes.
step 9 Take 2 tbsp of the grits/veggie mixture, shaping the cakes with your hands, and place on a parchment lined baking sheet. Repeat until all the mixture is used, about 1 dozen cakes.
step 10
Reusing the veggie skillet, add 1 tbsp Butter (1 Tbsp) to the pan and melt the butter.
step 11
Brown over medium heat, about 2 minutes per side. If all the corn cakes don't fit in to the pan, keep the corn cakes crisp on a baking sheet by placing them in an oven preheated to 200 degrees F (95 degrees C).
step 11 Brown over medium heat, about 2 minutes per side. If all the corn cakes don't fit in to the pan, keep the corn cakes crisp on a baking sheet by placing them in an oven preheated to 200 degrees F (95 degrees C).
step 12
Serve warm!
step 12 Serve warm!
Tags
Breakfast
Brunch
Comfort Food
Lunch
Shellfish-Free
Vegetarian
Latin American
Side Dish
Vegetables
Whole Grains
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