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.
NC Corn Cakes
- 4 ears of corn corn cut off
- 1 yellow onion diced
- 2 jalapeno peppers de-seeded and diced
- 1/2 t granulated garlic
- 2 T Olive Oil
- 3/4 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
- 1 T 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
- 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.
- Take corn mixture and place in large bowl.
- Add chopped cilantro and mix.
- Add the rest of ingredients and mix thoroughly.
- Heat non-stick frying pan on medium heat.
- Use a measuring cup, 1/3 size, to scoop mixture out and cook on each side for 2-3 minutes.
- For extra yumminess, cook in butter or Earth Balance (vegan butter, dairy free.)
- Remove and place on plate.
- Keep cooking until batter is all used up.
- You can pour melted butter over the top if you are so inclined.
- Serve with chopped avocado, tomatoes and green onions and sour cream.
- Makes 20-24 at about 4 inches across. For smaller ones, use a 1/4 cup to measure out.
Still craving more corn recipes? Here are FIVE more: click here!