New This Month

Under 30 Minutes

Corn Pancakes


Fresh corn kernels give these pancakes their sweet taste and robust texture.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, September 2003


  • 1/2 cup flour
  • 3/4 teaspoon coarse salt
  • 1 large egg
  • 1/3 cup milk
  • 2 cups corn kernels
  • 2 tablespoons canola oil


  1. In bowl, whisk together 1/2 cup flour, 3/4 teaspoon coarse salt, 1 large egg, and 1/3 cup milk just until combined; fold in 2 cups corn kernels.

  2. Heat 2 tablespoons canola oil in large skillet over medium heat; working in two batches, drop scant 1/4 cups of batter into skillet. Flatten slightly; cook until browned, 3 to 4 minutes per side. Add more oil if needed. Serve immediately.

Cook's Notes

To shave kernels off an ear of corn, cut off tip of cob and stand the ear in a wide bowl to catch the kernels. Then, with a very sharp knife, slice downward.

Reviews Add a comment

  • Fhcgsps
    4 DEC, 2016
    The best corn cakes I've tasted are from Wishbone, a Chicago restaurant celebrating southern cuisine. They serve them with the most amazing sauce and have a version with crawfish...Martha, any chance you can get them to share the recipe for their sauce?
  • gbuckingham
    6 APR, 2015
    I made this for lunch today and served with real maple syrup. My husband liked this. I used a pinch of salt but next time I will use the 3/4 tsp of salt stated in the recipe. I think it needed the salt, but was trying to keep the sodium down. I may try other herbs in place of salt. Any way, it is easy to make and was a quick lunch. Would be nice for a side dish at dinner.
    22 OCT, 2010
    This sound yummy and can't wait to try it. I think I might add some chopped bacon and onions to it.
  • tuppa
    27 MAY, 2010
    This is a easy recipe to get the kids to eat their vegies! I increased the flour and added 1 teaspoon of baking powder so they rise a bit. I served them with a mixed salad and steak. Love receiving my easy meal recipes. Lynds Australia
  • MS11618513
    27 JAN, 2009
    This is a tasty quick dish. I used whole wheat flour and it added a nice texture. I halfed the recipe and it seemed a little thick so I just added more milk