These Loaded Corn Cakes are filled with sweet corn, cheese and bacon. Top them with sour cream and a sprinkling of fresh parsley and enjoy them as a side dish at any meal.
Enjoy Farmstand Flavors in these Loaded Corn Cakes
These corn cakes are one side that's sure to make an appearance on our summer menu. That said, as you know, fresh and frozen corn are pretty much always available making it possible to whip up a batch of these when the spirit moves me. Why limit such goodness to only one season, right? Frozen corn is super sweet and works equally as well in these and cuts down on prep time as well.
Helpful Tips for Making Corn Cakes and Varieties of Corn
Most corn that we enjoy are modern hybrids. They're either yellow, white, or a mix called bicolor corn; the number of different variations to choose from is extensive. Popular sweet Southeast corn varieties you may have heard of include Silverado, Silver Queen, Maple Sweet, Crisp N' Sweet, and Butter and Sugar. Field corn is generally not grown for human consumption and some corn is ornamental. Those varieties are the beautiful ones you'll see featured in the fall decorations.
- You can use fresh corn removed from the cob or frozen corn that's been thawed for this recipe.
- I typically garnish with parsley but a chopped green onions or snipped chives would work beautifully.
- If you don't have plain cornmeal on hand, you can use the same amount of self rising, if desired. In that case, leavening and salt is already included, I would still use the same amount of baking powder and salt. You could always adjust the amount of salt to your personal taste, of course.
- If you'd like to adjust the flavor of the shredded cheese, you can certainly do so. You could use pepper jack for kick or use whatever cheese you have on hand in the same amount, and it will work fine.
Other Corn Recipes to Try
Sweet corn makes a delicious addition to dips, cornbread, salads, tacos and more. A few other recipes using corn you may enjoy:
- Southern Style Creamed Corn
- Grilled Corn Salad
- Oven Roasted Corn on the Cob
- Iron Skillet Ham and Cheddar Cornbread
- Corn Dip from Amanda's Cookin'
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Helpful Kitchen Items:
Loaded Corn Cakes
- ½ cup plain yellow cornmeal
- ⅓ cup all purpose flour
- 2 Tbsp granulated sugar or the equivalent of sugar substitute of choice
- 2 tsp baking powder
- 1 tsp seasoned salt
- 1 tsp paprika
- ½ tsp baking soda
- ½ tsp granulated garlic or garlic powder
- ¼ tsp cayenne
- ½ cup buttermilk, well shaken
- 2 Tbsp unsalted butter melted
- 2 large eggs beaten
- 2 cups fresh corn kernels or frozen corn, thawed
- 1 cup shredded monterey jack cheese
- 8 slices bacon cooked and crumbled
- 4 medium green onions finely chopped
- 3 Tbsp chopped flat leaf parsley
- 6 Tbsp olive oil for frying use more or less as needed
- sour cream for serving
- In a medium-size mixing bowl use a whisk to sift together cornmeal, flour, sugar, baking powder, salt, paprika, baking soda, garlic and cayenne.
- In a separate bowl, whisk together buttermilk, butter and eggs. Add to dry ingredients, mixing until fully moistened.
- To the bowl add corn, cheese, bacon, onion and parsley. Use a large spatula to mix until evenly distributed. (Rserve some bacon, and parsley for garnishing)
- In a large skillet, heat 2 Tbsp oil over medium-high heat. Use a ¼ cup measuring cup to divide corn cakes, cooking in batches for about 2 minutes per side. Add additional oil to the pan between batches.
- Serve immediately garnished with sour cream, bacon and parsley.