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TEST KITCHEN APPROVED

Country Corncakes

Name: Country Corncakes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 14 corncakes
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 cooked and crumbled bacon strips, and 2 tablespoons minced chives

TEST KITCHEN APPROVED

Total Time:Prep: 15 min. Cook: 20 min.

By Taste Of Home Editorial Team

Recipe by Anne Frederick, New Hartford, New York

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jun. 27, 2023

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

TEST KITCHEN APPROVED

Country Corncakes

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Yield:14 corncakes

Prep:15 min

Cook:20 min

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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 cooked and crumbled bacon strips, and 2 tablespoons minced chives

Text Ingredients

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Directions

1
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.

2
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 sour cream, bacon and chives if desired.