This seasonal recipe is best when corn is coming in from the fields but works just as well with frozen corn in winter. Come get fresh corn at the market while it’s still available and make these delicious corn cakes now! These are excellent served with a dollop of crème fraîche and sliced fresh peaches or with fresh pico de gallo on the side. Change up the spices to create lots of interesting options!
Makes 6 large cakes or 12 small
1/2 cup yellow cornmeal
1/2 cup all purpose flour (AP gluten free works too)
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp kosher salt
1/2 tsp turmeric
1/2 tsp garlic powder
2 Tbsp green onions, chopped
1 cup buttermilk, room temp
2 Tbsp unsalted butter, melted and cooled
2 eggs, room temp
2 cups fresh corn kernels (from 2 medium ears of corn)
3 to 5 Tbsp ghee or coconut oil, for frying
Crème fraîche, for serving (0ptional)
Line a baking sheet or a few large plates with paper towels and set aside. Place a cast iron skillet over medium-low heat. If you don’t have a cast iron skillet, use a nonstick skillet (not necessary to preheat).
In a large bowl, mix all dry ingredients well. Mix eggs and melted butter into buttermilk while in measuring cup. Add wet ingredients to dry and mix well. Add green onions and corn and mix until well incorporated.
Melt oil in skillet. Place batter into oil (use as much or as little as you want for large or small cakes) and let cook until brown on bottom and top is bubbling. Flip and cook for another minute or two until cooked through. Remove to plate and continue until all batter is cooked.