Crunchy Corn Cakes
This recipe is a tasty, warm and crunchy side dish - and the cakes are fun to make!
Ingredients
- 1 cup all-purpose flour
- ½ cup yellow cornmeal
- 1 tablespoon sugar
- 1 teaspoon kosher salt
- ½ teaspoon baking soda
- 1/8 teaspoon cayenne pepper
- ¾ cup whole milk
- 2 large eggs
- 3 cups kernels from 3 ears of fresh corn
- 2 scallions, sliced thin
- 4 tablespoons canola oil
Directions
1. Whisk the flour, cornmeal, sugar, salt, baking soda, and cayenne together in a large bowl until combined. In a separate bowl, whisk the milk and eggs together until combined. Add the wet ingredients into the dry and stir until just combined. Stir in the corn and scallions.
2. Heat 2 tablespoons of the oil in a 12-inch nonstick skillet over medium heat until hot. Working with ½ cup of batter, add 3 cakes to the skillet. Cook until golden brown on the first side, about 2 minutes. Carefully flip the cakes and continue to cook until the second side is golden brown, about 2 minutes longer. Transfer to a paper towel-lined plate and repeat with the remaining oil and batter. Serve.