By Brandon McDearis

This month’s recipe is simple and cheap to prepare, and it is also a great way to rid yourself of any spare corn that may be hanging out in your kitchen. Whether you have a surplus of fresh corn in the summer time or a bag of frozen corn that needs to get eaten before freezer-burn takes charge, this recipe is a resourceful way to put that corn to use.  You may even have a can of corn sitting in the cupboard right now, and you do not even know it. Regardless if its state, I would suggest that anyone with an excess of corn in their home give this corn cake recipe a try.

These corn cakes are very easy to prepare, and they can be eaten at any time of the day. They taste great on their own for breakfast with a little maple syrup, but they also work well at dinnertime as a side. These corn cakes can even be used as an appetizer by garnishing them with sour cream and chives. As with most recipes, there is plenty of room to play a bit with the flavors here too. You can add some finely chopped jalapeno for spice or a handful of your favorite cheese to enhance the flavor. The recipe makes about 16-20 corn cakes.


  • 1 ½ cups self-rising cornmeal mix
  • ½ cup all-purpose flour
  • 1 tablespoon sugar
  • 1 2/3 cup buttermilk
  • 3 tablespoons butter, melted
  • 2 eggs, lightly beaten
  • 1 tablespoon fresh thyme
  • 2 tablespoons green onions, sliced
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • pinch of salt and pepper
  • dash of hot sauce
  • 1 cup whole corn


  1. Whisk together cornmeal mix, flour and sugar. Then, gradually whisk in the rest of the ingredients one by one until batter is smooth and everything is thoroughly incorporated.
  2. Pour about ¼ cup of batter for each cake onto a lightly greased griddle or nonstick pan at medium heat. Cook for 3-4 minutes or until tops are covered with bubbles and edges look dry and cooked; turn and cook other side 2-3 minutes or until cooked all the way through.

Nutrition Facts:

Calories: 153 / Fat: 5g / Saturated Fat: 2g / Carbohydrates: 25g / Fiber: 2g / Protein: 2g

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Brandon McDearis is the owner of Your Way Cuisine,, a personal chef and nutrition consulting business. He is also a professional wanderer that spends much of his year trotting the globe and working in places such as Alaska, Australia, and Antarctica.