Fresh Southern Corn Cakes-a Sweet & Savory Version
By kmorganmoss • Aug 22nd, 2008 • Category: Vegetables & Sides •
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Continuing with my “I eat my veggies theme”; a trip to the Farmer’s Market mid-week landed me with a few ears of corn and the makings of a good meal. My daughter bunked in for a few days to share in the respite & bounty of my days off. It is a pleasurable experience while she watches me cook as we chat away about food and life. The table in the kitchen is newly stacked with Southern cookbooks my daughter picked up at the library. She went through them saying make this and make that, and of course I did make that and I eventually made this………..
That night our love for breakfast landed us on a few versions of corn-cakes. We opted for Daman Fowler’s recipe that called for fresh corn cut from the cob. The following day, after a cup or two of hot black coffee, I set about to make our breakfast.
If you want to make these cakes a sweet version it is absolutely necessary to use fresh corn as this recipe is essentially all corn using just enough cornmeal and egg to keep the corn kernels together. Leaving out the onion, pepper, and thyme yielded us a platter of sweet and simple corn cakes ready for warmed maple syrup and powdered sugar. The corn was crisp and oozed with sweetness during every bite.
After sampling the sweet version, I headed back to the kitchen to add the ingredients for a savory corn cake. They were equally as wonderful and do not ask me to choose a favorite, because I can’t and I won’t.
I would suggest that you try these both ways, omitting the savory elements till you have had your fill of the sweet version. Then head back to the kitchen adding the remaining ingredients and you will have the pleasure of a different corn cake. I could see serving these as a side dish to many a meal or plain with butter for a snack hot as they come out of the pan.
Fresh Corn Cakes
Damon Lee Fowler, New Southern Cooking
4 to 5 ears sweet corn (white & about 2 cups worth)
2 to 3 small green onions minced
1 teaspoon chopped fresh thyme
Salt and whole white pepper in a peppermill (I used black)
Whole nutmeg in a grater (don’t skimp on this, use the real deal)
1 large egg, lightly beaten
1/4 cup fine cornmeal
2 to 3 tablespoons milk or half and half
Melted butter, for the griddle
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Shuck the corn, remove the silk and wash the corn cobbs.
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Carefully, with a sharp knife cut the corn kernels from the cobb.
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Then with the dull side of the knife scape the cobb until all the inner parts of the corn have been scraped away. (Fresh corn produces alot of “milk”, store bought is dry)
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For a sweet version add the salt, nutmeg and cornmeal to the freshly cut corn, by folding in the ingredients to all the cornmeal is distributed.
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For the savory version add the chopped onion, fresh thyme and pepper along with the salt, nutmeg and cornmeal and continue as instructed.
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Finally, add the egg and any milk that is needed to make a moist corn cake and gently blend the ingredients in.
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Let stand a few minutes, while you heat a cast iron or heavy duty pan on a medium heat.
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Add butter to the hot pan (be careful it doesn’t burn) and when it sizzles some generously drop a good hefty tablespoon of the corn batter to make 2-inch cakes.
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Cook for about 3 to 4 minutes, you want the bottoms to be nice and brown with little bubbles forming on the top of the batter.
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Carefully turn them over when ready and cook for about 2-3 minutes on the other side.
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Serve the sweet version hot with butter, maple syrup or jam.
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Serve the savory version with butter as they are.
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kmorganmoss is the aspiring writer, photographer & passionate cook of ayankeeinasouthernkitchen.com; she is currently blogging and hopes to find her calling.
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both versions sound excellent to me, and i’ll bet the nutmeg adds a whole other dimension. gorgeous and completely drool-worthy!
I’m crazy for white corn and these look excellent. I’ve never thought of sweet corn cakes but I don’t see why not! I like sweetcorn ice cream. Have you tried that? It’s sooo delicious!
That’s something for me! I love Corn Fritter, but never have tried making them with cornmeal…
Cheers,
Rosa
Yum-o…I can not wait to try these little beauties.
Oh how yummy but I really love that your daughter is there hanging out with you. That’s the best part.
Those look wonderful! I love how they’re barely laced together with batter.
Yes, yes, yes! I love corn so very much - and I love fried things so very much - this may be the perfect food! Can’t wait to try these!
Absolutely tempting! I have recently spent many hours at the library and have brought home tons of cookbooks. You always seem to find the best of each recipe. Corn Cakes/Fritters were the most favorite of my father. I love your blog. You are an inspiration to a novice blogger. All the best, Sallie
Lovely. I’ve had zucchini fritters on the brain - maybe I’ll get lucky at the farmer’s market and find fresh corn, and then I can have a fritter dinner.
Wow, both sound amazing to me! I was actually contemplating using some kind of a corn cake as a sandwich ingredient the other day (wanted to use corn, but didn’t want kernels falling out of the bread) but I didn’t know of a good recipe. Perhaps I’ll try using this one!
Corn cakes are the best. I make them often for breakfast and serve them with crispy bacon. My son however has a serious sweet tooth and would absolutely love the sweet version. Lovely to cook with your daughter isn’t it?
Ooh, I can’t wait to try making these! This looks fantastic!
Sold, I’ll have a dozen please ;). The savoury version is right up my alley!
I’ve never had corn cakes. But I must say, Kim, these look delicious. Sweet or savory, I’m in.
Mom, I had a blast staying with you for a few days and you never let me down with pampering and good home cooking!
We are so in sync! I made corn fritters on Saturday morning. We’re ahead of you in timezones so we may have been making these at the same time. Spooky! x
Those corn cakes look good! Nice and golden brown. I like the sound of serving them with maple syrup.
Kim, both versions sound tempting! I happen to love fried food
Must try these!
YUM! Those look so great. And fried? I would be in heaven. You come up with so many tempting recipes, I wish I could try them all. Love you!
This is such an interesting recipe! I love how creative you are.
this is something i’ll try soon… looks good too
thanks for sharing