NC Corn Cakes: The Perfect Side or Main Dish!

I make this really yummy Mexican Cornbread that I’ve written about before. It’s one of those recipes that people bring up a LOT. “You know that cornbread recipe you had on SB? I make it all the time.” Well, this is my version of that as a corn cake. My husband requested this version, and I must say, I’m so glad he did as these are delish! Since I came up with this recipe idea while vacationing in North Carolina, I’m calling it the NC Corn Cakes. And, I made it gluten free. I only added cheese at the end, so you can leave that out to have it be dairy free, as well.

StyleBlueprint Gluten Free Corn Cakes

Can you tell I’m a bit gaga for these corn cakes?

NC Corn Cakes
Recipe type: Side Dish or Main Dish
Cuisine: Vegetarian
Prep time: 
Cook time: 
Total time: 
Serves: 8-12
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!
  • 4 ears of corn, corn cut off
  • 1 yellow onion, diced
  • 2 jalapeno peppers, de-seeded and diced
  • ½ t granulated garlic
  • 2T Olive Oil
  • ¾ cup loosely packed chopped cilantro
  • 3 cups of gluten-free all purpose flour (or sub regular all purpose flour)
  • 1 cup corn meal
  • 2 cups coconut milk (I used the SILK brand, bought in a half gallon size)
  • 2 T organic granular sugar
  • 1T baking powder
  • 2 eggs
  • 1 t salt
  • 1.5 cups shredded cheddar (optional)
  • garnish: avocado, tomato, green onions with lime squeezed on top with sour
  • cream (all optional)
  1. Cook corn, onion, jalapeno and garlic in a frying pan over medium high heat with 2 T of Olive oil until well cooked and starting to brown.
  2. Take corn mixture and place in large bowl.
  3. Add chopped cilantro and mix.
  4. Add the rest of ingredients and mix thoroughly.
  5. Heat non-stick frying pan on medium heat.
  6. Use a measuring cup, ⅓ size, to scoop mixture out and cook on each side for 2-3 minutes.
  7. For extra yumminess, cook in butter or Earth Balance (vegan butter, dairy free.)
  8. Remove and place on plate.
  9. Keep cooking until batter is all used up.
  10. You can pour melted butter over the top if you are so inclined.
  11. Serve with chopped avocado, tomatoes and green onions and sour cream.
  12. Makes 20-24 at about 4 inches across. For smaller ones, use a ¼ cup to measure out.
As a main dish, serve three corn cakes per person. As a side, serve two corn cakes. For grainier corn cakes that are more like cornbread, use a ratio of ½ flour to ½ corn meal.
StyleBlueprint Corn Cakes Gluten Free 4

These were made with a ratio of 1:1 corn meal to flour. At this ratio, the corn cakes are denser and more like traditional cornbread in texture.


StyleBlueprint Corn Cakes Gluten Free 2

These are made with 3:1 flour to corn meal, which I prefer, and the recipe above includes. There is so much corn in this recipe that I don’t miss the extra corn meal, and these are fluffier and less grainy. But, it’s a personal preference. Try both!


StyleBlueprint Corn Cakes Gluten Free 5

Makes a pretty presentation. Use as a main meal with a salad or as a side with BBQ.

Still craving more corn recipes? Here are FIVE more: click here!