Easy Corn Cakes Recipe

Quick and easy corn cakes made with pantry staples in less than 10 minutes. They're perfect for breakfast or as a quick side.

Course Side Dish

Cuisine American

Prep Time 5

Cook Time 3

Total Time 8

Servings corn cakes

Calories 182kcal

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.

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.