corn cakes recipe
The Best corn cakes recipe
What I love most is how adaptable they are. Serve them with a cold glass of milk, a side of scrambled eggs, or even as a base for a hearty breakfast burrito. They’re also surprisingly nutritious—made with whole grains and natural ingredients, they’re a better choice than refined flour options. Plus, they’re great for meal prep because they keep well in the fridge or freezer, so I never run out. Whether it’s a weekend brunch or a quick family meal, corn cakes are always a reliable choice.
Classic Corn Cake with Tomato Garlic Sauce
A simple, rustic corn cake topped with a tangy tomato-garlic sauce, perfect for breakfast or a light lunch. The fluffy batter and savory topping make these a versatile side dish.
🥘Ingredients
- 2 cups all-purpose flour
- 1 tsp salt
- 1 tbsp baking powder
- 1 large egg
- 1 cup buttermilk
- 1 cup canned tomato sauce
- 2 cloves garlic, minced
- 1 tbsp olive oil
- ½ tsp red pepper flakes (optional)
👨🍳Directions
-
1
Preheat oven to 425°F. Lightly grease a baking sheet or skillet with oil. -
2
In a large bowl, whisk together flour, salt, and baking powder. Add the egg and buttermilk, mixing until smooth. -
3
Heat tomato sauce in a small saucepan over medium heat until warm. Stir in minced garlic and olive oil. Simmer for 2 minutes. -
4
Pour batter into the greased skillet, spreading evenly. Bake for 12–15 minutes until edges are golden and the center is set. -
5
While the cakes bake, reduce sauce to a thick consistency by simmering for another 3–5 minutes. Spoon sauce over cooled cakes.
🔧Equipment
- Mixing bowl
- Whisk
- Oven-safe skillet or baking pan
- Oven
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Corn Cake with Tomato Garlic Sauce Works
❓ Frequently Asked Questions About Corn Cake with Tomato Garlic Sauce
How do I adjust the corn cake batter for extra moisture?
Yes, you can add a little more cornmeal or even a splash of milk or buttermilk to the batter if the dough feels too dry. Stirring in 1–2 tablespoons of liquid will help keep the cakes tender.
Can I make these corn cakes ahead of time and reheat them?
While fresh corn cakes are best, you can shape them into patties and store them in an airtight container for up to 2 days. To reheat, warm them in a dry skillet over medium heat for 2–3 minutes per side until crisp again.
What’s the best way to serve these corn cakes?
They pair perfectly with warm butter, honey, or a dollop of sour cream. You can also top them with fried eggs, grilled cheese, or even a light dusting of powdered sugar for a sweet treat.
Do I need a nonstick pan for cooking the cakes?
A nonstick pan makes them easier to flip, but if you don’t have one, lightly grease a regular skillet with butter or oil. Just be careful not to let them stick as they cook.
