Salty Sweet Southern Corncakes

Salty Sweet Southern Corncakes

Indulge your salty sweet cravings with this southern fritter specialty.

For many of us, spring brings out creativity and a thirst for adventure. You’re spending time outdoors again, and maybe you’re feeling the urge to try something new.

So, why not channel your motivation into mealtime?

If you’re looking for a quick and easy recipe to try, here’s one that’s both sweet and salty – and as versatile as you’d like. These are a great addition to your next potluck or just for a tasty lunch or appetizer at home.

Salty Sweet Southern Corncakes
Yields: 12


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1 mL (1/4 teaspoon) paprika
2 mL (1/2 teaspoon) salt
175 mL (3/4 cup) creamed corn
1 large egg, beaten
250 mL (1 cup) fresh or frozen corn kernels
50 mL (1/4 cup) milk
175 mL (3/4 cup) extra sharp cheddar cheese, grated
50 mL (1/4 cup) Parmesan cheese, grated
2 green onions, thinly sliced
2 mL (1/2 teaspoon) baking powder
1 mL (1/4 teaspoon) garlic powder
150 mL (2/3 cup) all-purpose flour

Tip: Kick the spice up a notch by subbing pepper jack for sharp cheddar cheese.


  1. Combine corn kernels, creamed corn, cheddar, eggs, milk, Parmesan cheese and green onions in a bowl
  2. Sift in flour, baking powder, garlic powder, salt and paprika. The batter needs to be thick enough that it will spread in the pan, but just a little bit. Adjust the consistency as needed, with milk or flour
  3. In a large frying pan (heated), add oil to coat the bottom of the pan
  4. Drop 50 mL (1/4 cup) batter for each cake and cook 3-4 minutes until the edges turn dark golden brown
  5. Turn over the cakes and cook another 2-3 minutes. Move the cakes to a Bounty paper towel-lined plate to remove excess oil. Continue the process until the batter is gone
  6. Add salt and serve slightly warm (room temperature is fine), with a touch of sour cream. Enjoy!
Find more ways to get that refreshed spring feeling

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Nice, Will try this soon.

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