Fried Corn Cakes Recipe (2024)

FAQs

What are corn cakes made of? ›

Process thawed corn in a food processor, but leave it chunky. Stir into butter mixture. Mix sugar, cornmeal, cream, salt, and baking powder in a separate bowl. Add to masa harina mixture and stir to combine.

Not leaving your batter to rest

While many people pour their cornbread mixture straight into the pan to cook, this common mistake can leave your cornbread flat and airless. Cornbread mixtures include baking powder, and this baking powder acts as a leavening agent to give the batter extra aeration.

To reheat, place the corn fritters in the toaster oven at 350 degrees Fahrenheit for five to seven minutes, or warm them in a pan over medium heat until crispy.

Whether you know them as Johnny Cakes or Hoe Cakes, it seems as if everyone had a favorite recipe for these pan-fried corn cakes – General Washington even served them at Mount Vernon.

These corn cakes are very nutritious and contain valuable nutrients from corn. They are a source of fiber, sugars free and low in saturated fat. These corn cakes have a typical flavor, different form the traditional rice cakes for which they are a nice alternative. They are 100% organic and naturally gluten-free.

As for the best cornmeal for cornbread, either fine- or medium-grind cornmeal is a great choice. Medium-grind cornmeal will bring slightly more texture and grittiness to the batter, which you may or may not want (it's up to you!). You can use fine or medium cornmeal in these extra corny muffins.

Adding about 1 tablespoon (15 ml) of extra butter or vegetable oil can increase the moistness of your cornbread. You can do this even if your recipe doesn't call for butter or oil. Replace milk or water with creamed corn. If your recipe calls for milk or water, try replacing it with creamed corn.

Note: We recommend allowing cornbread batter to sit for 10 to 15 minutes before baking, so if you prefer, you can delay heating the oven until you make the batter.

We recommend three corn cakes per serving.

Which is healthier rice cakes or corn cakes? ›

With just 10 rice crackers offering as much carbohydrate as two small slices of grain bread, wholegrain, low GI corn cakes and crackers are a much better option nutritionally for snacks and light carbohydrate options at lunch and offer just 10g of total carbs per serve compared to 25-30g in 10 rice crackers.

Corn may be helpful for weight management, as it is high in fiber, providing bulk that is not only good for gut health but also increases your feeling of fullness. It is best to minimize your intake of highly processed forms of corn, like high fructose corn syrup, which has lost all of its nutritional value.

For a summertime meal, it's hard to beat a few corn cakes topped with fresh tomatoes, avocado, onion and a dollop of sour cream!

It is generally safe to eat raw corn on the cob, but cooking it can improve its taste and digestibility. To cook corn on the cob, you can either boil it, roast it, or grill it. To boil corn on the cob, bring a pot of salted water to a boil and add the corn. Cook for about 5-7 minutes until the corn is tender.

With just 10 rice crackers offering as much carbohydrate as two small slices of grain bread, wholegrain, low GI corn cakes and crackers are a much better option nutritionally for snacks and light carbohydrate options at lunch and offer just 10g of total carbs per serve compared to 25-30g in 10 rice crackers.

Can corn raise blood sugar? Yes, corn will raise your blood sugar because it contains carbohydrates. However, it has a low glycemic index and is a good source of fiber. Pairing it with foods rich in fiber, protein, and fat can help reduce the rate at which your blood sugars rise and promote blood sugar management.

Rice cakes offer very little nutritional value and are low in calories, fiber, and protein. Consuming rice cakes with an additional source of protein and fiber can balance out the increased blood sugar they may cause.

With a hint of crunch and a touch of popcorn, they are wonderfully moreish and a surefire lunchbox hit too. Try them smothered in black olive paste and topped with a corn and mango salsa, or spoon over some Creamy Dill Dip and add chopped walnuts and pomegranate to taste.