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Close-up of stacked golden corn cakes showing their puffed texture and crispy surface

Crunchy Corn Cakes

These crunchy corn cakes are quick, savory, and perfect for a light meal or snack. Made with cornmeal, sweet corn, and simple pantry ingredients, they’re pan-fried to golden perfection. Crispy on the outside and soft inside, they’re ready in minutes and great for breakfast, brunch, or a side dish.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Breakfast, brunch, Snack
Cuisine: American
Calories: 220
Ingredients Method

Ingredients
  

  • 1 cup cornmeal
  • 1/2 cup all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp paprika optional
  • 1 cup corn kernels fresh, frozen, or canned
  • 2 eggs
  • 1/2 cup milk
  • 2 tbsp chopped green onions optional
  • 2 tbsp oil for the batter
  • Oil for frying

Method
 

  1. In a bowl, mix cornmeal, flour, baking powder, salt, and paprika.
  2. In another bowl, beat eggs, then stir in milk and 2 tbsp oil.
  3. Combine wet and dry ingredients. Mix in corn kernels and green onions.
  4. Heat a non-stick skillet with a thin layer of oil over medium heat.
  5. Drop spoonfuls of batter onto the pan. Flatten slightly.
  6. Cook for 3–4 minutes per side, or until golden and crisp.
  7. Drain on paper towels and serve hot.