Savory Corn Cakes

 These Savory Corn Cakes are like a savory pancake studded with corn kernels and flavored with scallions and smoky chipotle!
Course Breakfast
Cuisine American
Keyword corn cakes
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 12 -14 cakes
Calories 217kcal


  • 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
  • 1 cup sliced green onions
  • neutral cooking oil for frying


  • Whisk the flour, baking powder, and salt together in a large bowl.
  • 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.
  • 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.


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


Calories: 217kcal | Carbohydrates: 17g | Protein: 4g | Fat: 15g | Saturated Fat: 3g | Cholesterol: 22mg | Sodium: 208mg | Fiber: 1g | Sugar: 2g