New This Month

Mini Corn Cakes with Scallions

Serve up these little bites on Derby Day with our Bourbon Mint Tea.

  • Yield: Makes 24

Source: Everyday Food, May 2008


  • Nonstick cooking spray
  • 1 box (10 ounces) frozen corn kernels, thawed
  • 1/3 cup whole milk
  • 1 large egg
  • 1 tablespoon sugar
  • 2 scallions, whites minced, greens thinly sliced for garnish
  • 1/2 teaspoon baking powder
  • Coarse salt and ground pepper
  • 1/8 teaspoon cayenne pepper
  • 1/4 cup yellow cornmeal
  • 1/4 cup all-purpose flour
  • Sour cream, for garnish


  1. Preheat oven to 400 degrees. Coat two 12-cup mini muffin pans with cooking spray.

  2. In a large bowl, combine corn, milk, egg, sugar, scallion whites, baking powder, 1 teaspoon salt, 1/4 teaspoon pepper, and cayenne. Stir in cornmeal and flour.

  3. Drop batter by rounded tablespoons into prepared muffin pans. Bake until cakes are just set in the center, 8 to 10 minutes. Loosen with a table knife, and remove from pans. Serve corn cakes immediately, garnished with sour cream and scallion greens.


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