WEEKDAYS 1e|12c|p

Daphne Oz's Corn Cakes

Daphne Oz
Servings: 12
1 to 30 min

The perfect summer side!

  • Ingredients
  • step-by-step directions
Daphne Oz's Corn Cakes
  • 1 cup Yellow Cornmeal
  • 1/2 cup All-Purpose Flour
  • 2 teaspoons Salt
  • 3/4 teaspoon Baking Soda
  • 1/2 teaspoon Freshly Ground Pepper
  • 2 teaspoons Maple Syrup
  • 2 tablespoons Unsalted Butter plus additional for brushing griddle (melted and cooled)
  • 1 Egg
  • 1 cup Buttermilk
  • 1 cup Fresh or Frozen Corn
  • 1/4 cup Chopped Spring Onion
  • 1 Serrano Chile (seeded and minced)
  • 1/2 cup cheddar cheese (grated)
  • Combine the cornmeal, flour, salt, baking soda, and pepper in a small bowl.
  • Whisk together the butter, maple syrup, egg, and the buttermilk.
  • Combine the wet and dry ingredients while constantly whisking. Once fully incorporated fold in corn, spring onion, chile and cheese.
  • Heat a griddle over medium heat, and brush it with a little bit of the melted butter. Working in batches, drop 1/4-cup measures of the batter onto the griddle, and spread slightly to form 3 to 4-inch cakes. Cook for 2 to 3 minutes per side, until they are golden, transferring the finished cakes to a platter or warm oven before serving.
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