Savory Corn Cakes


When you’ve made every “normal” corn recipe you can think of and have ventured on to corn cookies and corn ice cream, it’s safe to say you’re a little obsessed with corn. The sweet, plump yellow kernels just do something for me. So when Meagan sent me a copy of her cookbook The New Southwest, I bookmarked several recipes I wanted to try out, but knew I’d be making these Savory Corn Cakes first.

If you’re not familiar with Meagan, she runs a wonderful food blog called Scarletta Bakes from Southern Arizona, so it’s no surprise that her recipes have a lot of Southwestern flavors. Though I’ve never lived in the Southwest, I’ve spent time in Arizona and New Mexico and go absolutely nuts for the food. Chiles and smoky flavors rule, and I love it!

First gather up your dry ingredients, which are flour, baking powder, and salt:


Next whisk up your wet ingredients, which are milk, sour cream, and egg. I added some ground chipotle because I’m obsessed with corn and chipotle together:


Combine the wet and dry ingredients:


Then add in corn kernels and plenty of sliced scallions:


Now the batter can be portioned with a cookie scoop:


And cooked on a hot griddle or in a skillet:


They’re quick and easy!


I happened to eat them for breakfast, but Meagan serves them as a side dish.

You can get the corn cake recipe below, and you can get a copy of Meagan’s book on Amazon or wherever books are sold. I look at a lot of cookbooks and I love how unique Meagan’s recipes are! I’ve already made her Fancified Frito Pie and Sunday Night Salsa, and am planning to make her Pomegranate Lime Chicken Thighs, Hello Dolly Bars, and Homemade Chorizo!

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Savory Corn Cakes


  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 1 tsp salt
  • 3/4 cup milk
  • 1/2 cup sour cream
  • 1 large egg
  • 1/2 tsp ground chipotle (optional)*
  • 2.5 cups canned or cooked fresh whole corn kernels (I used frozen corn that I thawed)
  • 1 cup sliced green onions
  • grapeseed oil or vegetable oil, for frying


  1. Whisk the flour, baking powder, and salt together in a large bowl.
  2. In a separte bowl, whisk the milk, sour cream, and egg together, as well as the ground chipotle (if using). Whisk the wet ingredients into the dry ingredients, mixing just until you have a smooth, uniform batter. Fold in the corn and green onions.
  3. Heat 1 tablespoon of oil in a heavy-bottom skillet or griddle over medium heat (assuming you will be frying these corn cakes in batches, I recommend adding approximately 1 tablespoon of oil to your pan before cooking each batch). Using 1/4-cup measure, portion out 3 or 4 corn cakes into the skillet. Fry corn cakes for approximately 3 minutes on the first side, until air holes appear across the top of each corn cake, and their shapes are set and matte colored. Flip and cook 3 to 4 more minutes, until corn cakes are cooked through. Serve immediately. Continue cooking batches of corn cakes until all the batter is used.

Recipe Notes:

*I added ground chipotle because I love chipotle and corn together.

Recipe from The New Southwest by Meagan Micozzi of Scarletta Bakes.

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