Corn off the Cob Cakes
Cuisine: Southern
  • ½ cup all purpose flour
  • ½ cup corn flour
  • 4 tsp. baking powder
  • 1 tsp. salt
  • 1 tablespoon sugar
  • 2 cups of cut corn (2 to 3 ears)
  • 1 cup whole milk
  • 2 large eggs, separated
  • ½ cup unsalted butter (1 stick), melted & cooled
  1. Stir together flours, baking powder, salt and sugar.
  2. Cut 2 cups of corn off the cobs.
  3. Whisk the egg yolks into the milk. When fully incorporated stir in the cut corn, then the melted butter.
  4. Stir this liquid into the dry ingredients.
  5. Beat the whites to very soft peaks and take a spoonful or two out and stir into the batter to lighten the mixture.
  6. Fold the rest into the batter.
  7. Heat a greased skillet and pour a small amount of the batter into it. Flip when bubbles appear on top.
Good with butter and syrup. Also good topped with bbq or chili, and sour cream.

If you are doing sweet cakes add a grating of nutmeg. If you’re doing savory add a pinch of cayenne.

The batter will keep overnight. Put some plastic wrap right on top of the remaining mixture and refrigerate.
Recipe by The FrangloSaxon Cooks at