CORN CAKES
Make and share this Corn Cakes recipe from Food.com.
Provided by James Craig
Categories Grains
Time 30m
Yield 5 serving(s)
Number Of Ingredients 7
Steps:
- Combine corn, onion, milk, with the beaten egg in a bowl.
- Combine flour, baking powder and salt in a separate bowl.
- Add corn mixture and mix just enough to moisten.
- Drop, by 1/4 cupfuls, onto a lightly greased griddle and fry until golden brown on both sides.
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Riyad HR2
[email protected]These corn cakes are the best! I've made them several times and they always turn out perfect.
Its Tanim
[email protected]I'm so glad I found this recipe. These corn cakes are delicious and they are so easy to make.
Roman Wazir
[email protected]These corn cakes are a great way to use up leftover corn. They are also a great way to get your kids to eat their vegetables.
Samra Javaid
[email protected]I love these corn cakes! They are so versatile. I've served them for breakfast, lunch, and dinner.
Abdisalam Ali
[email protected]These corn cakes are a great way to start your day. They are filling and delicious.
Amen Sisay
[email protected]I've never made corn cakes before, but these were so easy to make and they turned out great!
Robert Reily
[email protected]These corn cakes are so fluffy and moist! I love the crispy crust on the outside.
Md jorip
[email protected]I made these corn cakes for my family and they loved them! They are a great way to get your kids to eat their vegetables.
Daylan Mason
[email protected]These corn cakes are a great way to use up leftover corn. They are easy to make and they taste delicious.
Brinana
[email protected]I've made these corn cakes several times now and they are always a hit! They are so easy to make and they always turn out perfectly. I love that I can use fresh or frozen corn, and they are a great way to use up leftover corn on the cob.
Dawnn Simmons
[email protected]These corn cakes were absolutely delicious! I made them for breakfast this morning and they were the perfect way to start my day. They were fluffy and moist on the inside, with a crispy golden crust on the outside. I served them with a dollop of sour