Skillet Corn Cakes


Tired of the same old accompaniment to your meals? If potatoes and rice suddenly seem boring, try these quick corn cakes. They're a good side dish for just about any meat or fish course — and they're not bad for breakfast, either!


4 ears fresh corn (shucked, silks removed)
1 1/4 cups buttermilk
1 large egg
2 tablespoons melted butter
3/4 cup cornmeal
1 cup unbleached all-purpose flour
1/4 teaspoon baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon Sugar
  freshly ground pepper (to taste)
1/4 cup finely minced Earthbound Farm Organic Green Onions
1 tablespoon minced fresh parsley or dill
3 tablespoons vegetable oil


Cut the kernels off the corn cobs with a sharp knife. You need roughly 2 cups of uncooked corn kernels for this recipe. Place the kernels in a food processor or blender and add the buttermilk, egg, and butter. Process until the mixture is smooth.

Place the cornmeal, flour, baking soda and powder, salt, sugar and pepper in a large bowl and whisk to combine. Add the corn batter to the dry ingredients and stir until combined. Add the green onions and parsley, and mix again.

Heat a large skillet, preferably nonstick, over medium-high heat. When hot, add half of the vegetable oil. Drop generous tablespoons of corn batter into the pan and cook until the cakes turn golden brown on the underside and bubbles appear on the top side. Flip the cakes and continue cooking until they're lightly browned. Reduce the heat to medium if the corn cakes are browning too quickly. Repeat with remaining oil and batter.

Serve hot.

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