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+ servings

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
Prep Time 7 mins
Cook Time 25 mins
Total Time 32 mins
Course Side Dish or Main Dish
Cuisine Vegetarian
Servings 8 -12


  • 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.


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.
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