Easy corn cakes recipe makes corn cakes that are light, golden, and full of classic cornbread flavor. Made in one bowl with pantry staples, they cook up in less than 10 minutes for an easy breakfast or quick side dish.
Cornbread is always a favorite, but sometimes you need something faster. That’s where these simple corn cakes come in. They’re made with just a few simple ingredients, and they can be made in less than 10 minutes, which makes them perfect for busy mornings or busy weeknight dinners.
The batter comes together in one bowl, and the cakes cook quickly on the stovetop. They’re buttery crisp on the outside and soft on the inside and can be served for breakfast with butter and syrup or for dinner as a quick substitute for cornbread.
Whether you’re looking for a fast comfort food side or a new way to enjoy cornbread flavors, these corn cakes are a recipe you’ll want to keep handy.
Ingredient notes and substitutions
- Buttermilk: If you don’t have buttermilk, you can make a homemade buttermilk substitute.
- Butter: If you would like to use salted butter, use an equal amount of salted butter and reduce the salt to 1/2 teaspoon kosher salt or 1/4 teaspoon table salt.
- Sugar: You can adjust the amount of sugar to your liking.
How to make homemade corn cakes
Here you’ll find instructions and step-by-step photos showing how to make this recipe. The full recipe, including ingredients, is given below.
Step 1: Add eggs, buttermilk, water, and melted butter to a large bowl. Whisk to combine.
Step 2: Add flour, cornmeal, sugar, baking powder, and salt. Whisk again to combine.
Step 3: Preheat a large skillet over medium-low heat. Add 1 tablespoon butter.
Step 4: Once butter has melted, scoop ¼ cup of batter for each cake into the pan. You will need to cook in batches. Be sure you don’t overcrowd the skillet.
Step 5: Cook corn cake for 2 – 3 minutes, or until bubbles start to form on top. Flip, and cook for another 1 – 2 minutes, or until the other side is golden brown.
Step 6: Repeat with remaining batter until all has been used.
Recipe Tips!
- Variations: You can add in mix-ins like shredded cheese, canned corn, or spices to change up the flavor of the corn cakes.
- Freezing: To freeze, let the cooked corn cakes cool on a wire cooling rack. Once cooled, wrap in plastic wrap and place in a freezer-safe container, and freeze for up to 1 month.
- Serving suggestions: Corn cakes make a great side for anything that you would serve with cornbread. You can serve the corn cakes with your favorite mains like bbq brisket, chili, or stew. You can also serve them with fresh fruit and butter and honey or maple syrup for breakfast.
Storage
Store any leftover corn cakes in a single layer in an airtight container in the refrigerator. If storing multiple layers, place a piece of parchment paper or wax paper between the layers. The corn cakes will keep for up to 4 days when properly stored in the fridge.
More cornbread recipes!
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Easy Corn Cakes Recipe
Ingredients
- 2 large eggs at room temperature
- ¾ cup buttermilk at room temperature
- ¼ cup warm water
- ¼ cup unsalted butter melted, plus additional unsalted butter for cooking
- 1 cup all purpose flour
- 1 cup fine ground yellow cornmeal
- 3 tablespoons granulated sugar
- 2 ½ teaspoons baking powder
- 1 teaspoon kosher salt
Instructions
- Add eggs, buttermilk, water, and melted butter to a large bowl. Whisk to combine.2 large eggs, ¾ cup buttermilk, ¼ cup warm water, ¼ cup unsalted butter
- Add flour, cornmeal, sugar, baking powder, and salt. Whisk again to combine.1 cup all purpose flour, 1 cup fine ground yellow cornmeal, 3 tablespoons granulated sugar, 2 ½ teaspoons baking powder, 1 teaspoon kosher salt
- Preheat a large skillet over medium-low heat. Add 1 tablespoon butter. Once butter has melted, scoop ¼ cup of batter for each cake into the pan. You will need to cook in batches. Be sure you don’t overcrowd the skillet.
- Cook corn cake for 2-3 minutes, or until bubbles start to form on top. Flip, and cook for another 1-2 minutes, or until the other side is golden brown.
- Repeat with remaining batter until all has been used.
Notes
- Buttermilk: If you don’t have buttermilk, you can make a homemade buttermilk substitute.
- Butter: If you would like to use salted butter, use an equal amount of salted butter and reduce the salt to 1/2 teaspoon kosher salt or 1/4 teaspoon table salt.
- Sugar: You can adjust the amount of sugar to your liking.
- Nutrition values are estimates.
Nutrition
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