These Loaded Corn Cakes are filled with sweet corn, cheddar cheese and bacon. Top them with a dollop of sour cream and a sprinkling of fresh parsley and enjoy them as a side dish at any meal.
Easy Loaded Corn Cakes Recipe
These corn cakes are one side dish that’s sure to make an appearance on our summer farmstand menu. That said, as you know, fresh and frozen corn are pretty much always available year-round 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 has a super sweet flavor and works equally as well in these corn cakes and makes the prep super simple.
How to Make the Best Loaded Corn Cakes Recipe
Let’s talk just a moment about the different 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.
- Ingredients you’ll need to make homemade Loaded Corn Cakes: Yellow cornmeal, all purpose flour, granulated sugar, baking powder, baking soda, salt, granulated garlic, cayenne, buttermilk, melted butter, large egg, green onions, yellow corn either fresh or frozen, Monterey jack cheese, cooked and crumbled bacon, parsley, oil for frying and sour cream for serving.
- Kitchen tools you’ll need: A large bowl, medium bowl, whisk, measuring cups and spoons, a large skillet, cheese grater, an ice cream scoop and a turning spatula.
- What are corn cakes? These loaded corn cakes are a hybrid. They’re sort of a cross between thick cornmeal pancakes and corn fritters. They’re made using yellow cornmeal and flour with bacon and cheddar cheese. Add in a combination of seasonings to complement the sweetness of the corn. The
- How do you make loaded corn cakes? After whisking together the dry ingredients, whisk together the wet ingredients in a medium bowl. Add the wet to the dry then by hand fold in the green onions, bacon and cheese. Mix together the corn mixture then either using a large spoon or a scoop drop into even size mounds into a skillet drizzled with oil. Pan fry over medium-high until golden brown on each side.
- What kind of corn is best for this easy corn cakes recipe? You can use fresh corn removed from the cob or frozen corn that’s been thawed for this recipe.
- I typically garnish the tops with parsley, but chopped green onions or snipped fresh chives would both add color to the tops.
- If you don’t have plain cornmeal on hand, you can use the same amount of self rising flour. In that case there’s a minimal amount of baking powder and salt that’s already included but there’s no need to adjust the recipe. I would still use the same amount of baking powder and salt called for in the recipe . You could always adjust the amount 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 cheese for kick or use whatever cheese you have on hand in the same amount.
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:
- Stovetop sweet and buttery Southern Style Creamed Corn.
- Grilled Corn Salad makes the ideal grilling side dish or dip with tortilla chips.
- Oven Roasted Corn on the Cob is sweet and delicious.
- Leftover holiday ham shines in this Iron Skillet Ham and Cheddar Cornbread recipe.
- Sweet Corn Dip from Amanda’s Cookin’
Thanks for visiting come back soon!
Disclosure ~ If a purchase is made using one of the affiliate links on this website we may earn a small commission at no additional cost to you. Thank you!
Loaded Corn Cakes
- 1/2 cup plain yellow cornmeal
- 1/3 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
- 1/2 tsp baking soda
- 1/2 tsp granulated garlic or garlic powder
- 1/4 tsp cayenne
- 1/2 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 1/4 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.