This is an old family recipe. It may take some practice to get the right consistency, the right amount for the size cake you want, and the right pan temperature, but once you do, nothing's better!


  • 1 cup corn meal
  • 1/3 cup flour
  • 1/3 cup sugar
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 1 egg, beaten
  • 1/2 cup whole kernel corn, drained
  • (3/4 cup creamed corn may be substituted)
  • milk
  • vegetable oil for frying


Combine dry (first 5) ingredients in medium sized bowl.

Add beaten egg, corn and enough milk to make a muffin or corn bread consistency (should not be as thin as pancake batter). Put approx. 2 tablespoons oil in frying pan and heat until med. hot. Spoon 1-3 tablespoons batter in pan, depending on how large you want them. Cook until bubbles form on the top and bottom is golden brown, then flip over and brown on the other side.

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Submitted 6/13/05.
Source: C's Creations
Submitted By: C Darden
Corn Cakes