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how to make Loaded Corn Cakes
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Loaded Corn Cakes

Course Appetizer, Breakfast, brunch, Side Dish
Cuisine American
Keyword corn-cakes-recipe, loaded-corn-cakes-recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 10 servings
Calories 321kcal

Ingredients

  • 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 or vegetable oil for frying use more or less as needed
  • sour cream for serving

Instructions

  • 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. (Reserve 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 the corn cake batter 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.

Nutrition

Serving: 1serving | Calories: 321kcal | Carbohydrates: 20g | Protein: 9g | Fat: 23g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 66mg | Sodium: 515mg | Potassium: 283mg | Fiber: 2g | Sugar: 5g | Vitamin A: 598IU | Vitamin C: 4mg | Calcium: 149mg | Iron: 1mg