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RECIPE
13 INGREDIENTS 12 STEPS 40min

Southern Corn Cakes

4.7
7 Ratings
A blend of the Midwest & South - a recipe for corn cakes using grits and fresh veggies.
Southern Corn Cakes Recipe | SideChef
A blend of the Midwest & South - a recipe for corn cakes using grits and fresh veggies.
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.
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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.
40min
Total Time
$5.25
Cost Per Serving

Ingredients

Servings
2
US / METRIC
1 tsp
Baking Powder
1/2 tsp
Baking Soda
1 cup
1/2 tsp
1
1 Tbsp juice per 2 servings
3 Tbsp
2 cups
Corn Kernels
1 bunch
Scallions
3 scallions per 2 servings
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Delivery & Pickup From
Estimated Total: Estimated Total:
Fulfilled by
For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

VIEW ALL
CALORIES
764
FAT
28.0 g
PROTEIN
24.8 g
CARBS
111.8 g

Cooking Instructions

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Step 1
Finely chop the Yellow Bell Peppers (1/4 cup) . Finely chop the Jalapeño Pepper (1) . Finely chop the Scallions (1 bunch) .
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 (1/2 tsp) , and Salt (1/2 tsp) .
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 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 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 12
Serve warm!

Rate & Review

4.7
7 Ratings
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Nutrition Per Serving
Calories
764
% Daily Value*
Fat
28.0 g
36%
Saturated Fat
14.8 g
74%
Trans Fat
0.0 g
--
Cholesterol
242.5 mg
81%
Carbohydrates
111.8 g
41%
Fiber
10.3 g
37%
Sugars
16.6 g
--
Protein
24.8 g
50%
Sodium
1291.4 mg
56%
Vitamin D
1.0 µg
5%
Calcium
331.1 mg
25%
Iron
5.8 mg
32%
Potassium
936.2 mg
20%
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