Best 2 Country Corncakes Recipes

Country corncakes offer a delightful and versatile addition to any breakfast or brunch menu. With their golden-brown exteriors, fluffy interiors, and a touch of sweetness, these cornmeal-based pancakes are a timeless classic. They are often paired with butter, syrup but they can also be dressed up with savory toppings like cheese, eggs, and bacon. Whether you prefer a simple and traditional recipe or one with a creative twist, there are countless ways to enjoy these delicious cakes.

Here are our top 2 tried and tested recipes!

COUNTRY CORNCAKES

Country Corncakes image

Although we live in a suburban area, we are lucky to have plenty of farms nearby where we can purchase fresh corn. But, when it's out of season, I substitute canned or frozen corn in this favorite recipe. -Anne Frederick, New Hartford, New York

Provided by Taste of Home

Categories Breakfast Brunch

Time 35m

Yield 14 corncakes.

Number Of Ingredients 10

Ingredients

1-1/2 cups yellow cornmeal
1/4 cup all-purpose flour
1 tablespoon sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 large egg, room temperature
1-1/2 cups buttermilk
2 tablespoons butter, melted
1-1/2 cups fresh or frozen corn
Optional: sour cream, 6 bacon strips cooked and crumbed and 2 Tbsp minced chives

Steps:

In a bowl, combine the first 5 ingredients; make a well in the center. In another bowl, beat the egg, buttermilk and butter; pour into well and stir just until blended. Gently stir in corn; do not overmix. Cover and let stand for 5 minutes. , Pour batter by 1/4 cupfuls onto a greased cast-iron skillet or griddle over medium-high heat. Turn when bubbles form on the top, 2-3 minutes. Cook until second side is golden brown. Top with the sour cream, bacon and chives if desired.

Nutrition Facts : Calories 220 calories, Fat 5g fat (3g saturated fat), Cholesterol 41mg cholesterol, Sodium 451mg sodium, Carbohydrate 37g carbohydrate (6g sugars, Fiber 3g fiber), Protein 7g protein.

CORNCAKES WITH COUNTRY HAM SCRAMBLE AND RED-EYE GRAVY

Corncakes with Country Ham Scramble and Red-Eye Gravy image

Provided by Trisha Yearwood

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 18

Ingredients

3/4 cup self-rising flour
1/2 cup stone-ground yellow cornmeal
1 tablespoon granulated sugar
1/2 teaspoon salt
1/4 cup chicken stock
3 ounces buttermilk
3 tablespoons melted butter
1 large egg plus 2 yolks
Canola oil, to coat the griddle
1 tablespoon butter, plus 2 tablespoons ice-cold butter, cut into chunks
1 pound country ham, thick slices cut into 1-inch pieces
1 cup coffee
1/2 cup chicken stock
2 tablespoons brown sugar
8 large eggs
2 tablespoons cream
1/2 cup grated Cheddar
2 green onions, tops only, thinly sliced

Steps:

For the corncakes: Mix together the self-rising flour, cornmeal, granulated sugar and salt in a medium bowl. Add the chicken stock, buttermilk, melted butter, eggs and yolks and mix until combined; do not overmix.
Oil a griddle and heat over medium heat. When hot, add 1/2 cup of the batter to the pan to create a small cake; repeat to fill the pan (about 2). Let the cakes cook until browned and the tops have begun to set slightly, 2 to 3 minutes. Flip the cakes and cook until golden brown on the other side and cooked through, another 1 to 2 minutes. Remove the cakes to a paper towel-lined tray to rest. Repeat with the remaining batter to make a total of 4 to 6 cakes.
For the Red-Eye Gravy: Heat 1 tablespoon butter in a large saute pan over medium-high heat until melted, then add the ham. Brown the ham on each side. Remove the ham and deglaze the pan with the coffee. Add the chicken stock and brown sugar and increase the heat to high. Allow the mixture to reduce by at least half, about 5 minutes. Remove from the heat. Add the 2 tablespoons ice-cold butter a little at a time, whisking constantly until all the butter has been added.
For the Country Ham Scramble: Whisk the eggs in a medium bowl. Add the cream and whisk well, then add the Cheddar. Heat a large nonstick saute pan over medium-low heat. Add the egg mixture and scramble until soft.
To Plate: place a hot corncake on a plate, top with a quarter of the eggs, a sprinkle of ham and some red-eye gravy. Garnish with the green onions.

Tips:

Use fresh corn: Fresh corn on the cob is best for making corncakes, as it has a sweeter flavor and more moisture than frozen or canned corn.
Shuck the corn properly: To remove the husks from corn on the cob, pull them back and then use a sharp knife to cut off the kernels. Be careful not to cut too deeply, as you don't want to remove the cob.
Don't overmix the batter: Overmixing the batter will make the corncakes tough. Mix just until the ingredients are combined.
Cook the corncakes over medium heat: Cooking the corncakes over medium heat will help them cook evenly and prevent them from burning.
Serve the corncakes immediately: Corncakes are best served immediately after they are cooked. They can be served with butter, honey, or maple syrup.

Conclusion:

Corncakes are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. They are easy to make and can be customized to your liking. With a few simple tips, you can make perfect corncakes every time. So next time you're looking for a quick and easy meal, give corncakes a try!