NC Corn Cakes: The Perfect Side or Main Dish!

Here is a perfect summer meal, or a great side to BBQ! You can make these gluten and dairy free as well. Our Fourth of July week of recipes continues!

July 2, 2013 · By Liza Graves

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

Liza Graves

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!

5 from 1 vote

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Prep Time 7

Cook Time 25

Total Time 32

Course Side Dish or Main Dish

Cuisine Vegetarian

Servings -12

Calories 522 kcal

Ingredients

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

Instructions

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.

Notes

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 1/2 flour to 1/2 corn meal.

Nutrition

Calories: 522kcalCarbohydrates: 66gProtein: 16gFat: 23gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 62mgSodium: 652mgPotassium: 432mgFiber: 4gSugar: 7gVitamin A: 503IUVitamin C: 9mgCalcium: 269mgIron: 5mg

Keyword Cakes, corn, NC

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