Delicious Creamed Corn Cakes that will melt your heart!
Ahoy there, fellow food lovers! Today, I’d like to share with you a recipe that will take your taste buds on a wild ride to the south of the Mason-Dixon line: Southern Creamed Corn Cakes. Now, let me tell you why this dish is a must-try.
Firstly, this recipe is low-fat, making it ideal for those who are looking for healthier alternatives without flavor compromise. These Southern Creamed Corn Cakes contain just the right amount of creaminess and sweetness coming from fresh sweet corn and cream-style corn.
Secondly, these cakes are versatile and easy to customize. You can modify the recipe to make it gluten-free or low-carb by using substitutes such as almond flour or adding in additional vegetables such as onions or bell peppers for added crunch and flavor.
Lastly, these corn cakes perfectly capture the essence of southern cuisine’s traditions; they’re crispy on the outside with a soft texture on the inside, making them an ideal side dish for any meal. They’re also easy to prepare and cook, making them an excellent choice for parties or large gatherings.
So let’s hop right into this recipe and discover how good southern cuisine comforts our souls with its distinct flavors and heartwarming goodness.
Why You’ll Love This Recipe
I reckon you’re gonna love these Southern creamed corn cakes, and let me tell you why. First of all, they’re lip-smacking delicious, with a burst of sweet corn flavor that’ll make your taste buds sing. They’re also low-fat, so you can enjoy them guilt-free without having to loosen your belt buckle.
Another reason these corn cakes are so darn special is that they’re versatile enough to be served with just about any meal. You can eat them for breakfast with some eggs and bacon, or serve them as a side dish with some BBQ ribs or fried chicken. Heck, I’ve even had ’em for dessert topped with some honey butter and fresh berries.
But wait, there’s more! These creamed corn cakes are a breeze to whip up in no time thanks to the simple ingredient list and easy-to-follow recipe steps. All you need is some creamed corn, flour, egg substitute, onion, granulated sugar, baking powder, salt, and a bit of butter. Mix everything together in a bowl and fry ’em up in a pan until golden brown. It’s that simple!
And if you’re one to experiment with recipes, these corn cakes also lend themselves well to variations and substitutions. You could try using fresh sweet corn instead of canned cream-style corn for a more natural sweetness, or swap out the onion for some diced jalapeno if you like things spicy.
In summary, if you’re looking for a scrumptious yet healthy side dish that won’t leave you in a food coma, then these Southern creamed corn cakes are the perfect fit for you. Give ’em a try and see for yourself why they’re an absolute hit in Southern cuisine!
Ingredient List
Let’s dive into the ingredients for these Southern Creamed Corn Cakes! You’ll find everything you need in your pantry and fridge, so don’t worry about making a trip to the store. Here is a list of what you’ll be using:
Dry Ingredients:
- 1 cup of corn flour
- 1 cup of all-purpose flour
- 3 teaspoons of baking powder
- 1 teaspoon of salt
- 1 tablespoon of granulated sugar
Wet Ingredients:
- 2 cups of creamed corn (two 14 oz cans work fine)
- 1/2 cup of egg substitute or two large eggs
- 1/4 cup of melted butter
- 1/2 cup of milk (whole, skim or dairy-free)
Don’t forget to measure correctly, it makes all the difference!
The Recipe How-To
Time for the good stuff! Once you’ve gathered all your ingredients, it’s time to start cooking.
1. Mix Dry Ingredients
First things first, mix the flour, baking powder, sugar, and salt together in a mixing bowl. Make sure they are thoroughly combined before moving onto the next step.
2. Mix Wet Ingredients
In a separate bowl, whisk together the egg substitute (or egg if you prefer), melted butter, and milk. Slowly stir in the creamed corn until it is fully incorporated.
3. Combine Dry and Wet Ingredients
Now comes the fun part: combining both mixtures. Gradually stir in the dry ingredients to the wet mixture until everything is evenly combined. Take care not to overwork the batter – you want it just blended without any lumps.
4. Cook the Corn Cakes
Grab a skillet or griddle and lightly coat it with cooking spray. Drop small spoonfuls of batter on it, spacing them out to allow for easy flipping. Cook each cake for a few minutes on each side, or until golden brown.
5. Keep ‘em Warm!
Once you finish cooking all of your corn cakes, transfer them to a baking sheet and keep them warm in a low-temperature oven (around 200°F) until ready to serve.
Now you’re ready to enjoy your delicious southern-style living with these creamy corn cakes! Grab some sour cream or your favorite dipping sauce and enjoy your low-fat sweet corn cake blissfully.
Substitutions and Variations
Well, let’s be honest here friends. It’s hard to resist a delicious southern-style corn cake, topped with a dollop of sour cream, and fresh corn kernels. But what if I told you that you can make this indulgent treat low-fat or even gluten-free? Yes, you heard it right.
If you’re looking for a low-fat option, instead of eggs and heavy cream, you can use egg substitute and low-fat milk. You’ll get the same texture without compromising on taste. Or if you’re looking for a gluten-free option, try substituting all-purpose flour with corn flour.
Additionally, if you want to try something new with your cake, add in some diced onions to the batter before cooking or sprinkle some granulated sugar for sweetness. You can also make your corn cakes extra special by substituting the traditional creamed corn with Mexican sweet corn or cream cheese.
If you’re feeling more like a fritter than a cake, feel free to adjust the recipe by adding more baking powder and salt to create soft, pillowy fritters. Or try adding fresh corn kernels and jiffy mix to create an irresistible jiffy corn casserole.
There are endless opportunities for adapting this recipe to suit your taste buds, so get creative with it. Experiment with different variations and substitutions until you find one that is just right for you.
Serving and Pairing
Now that your southern creamed corn cakes are ready, it’s time to serve ’em up right! These low-fat corn cakes alone are like little fluffy clouds of sweet corn goodness that will leave you yearning for more. But if you’re looking to shake things up a bit, there are plenty of exciting ways to serve and pair them.
One popular option is to top them with some sour cream or cream cheese for added creaminess, or even some crumbled bacon bits for some savory crunch. You could also try pairing them with a side salad or some sauteed greens for a well-rounded meal.
If you’re looking to get really creative, why not use them as a tasty base for some pulled pork or BBQ chicken? The sweet and savory flavors complement each other perfectly, creating a delectable southern-style combo that’ll leave you feeling like you’ve hit the jackpot.
No matter how you choose to serve and pair your creamed corn cakes, you’re in for a real treat. So grab a fork and dig in – it’s time to savor the deliciousness of this southern classic!
Make-Ahead, Storing and Reheating
Now that you’ve made these delectable Southern Creamed Corn Cakes, you might want to know how to store and reheat them for later. Fortunately, these cakes are quite versatile and easy to prepare ahead of time.
If you want to make these cakes ahead of time, simply follow the recipe instructions and cook the batter until the cakes are golden brown. Remove them from the skillet and let them cool completely before storing in an airtight container in the refrigerator for up to 3 days.
When it’s time for reheating, there are two ways to go about it. The first option is to microwave the cakes in 30 second intervals until they’re heated through. However, microwaving may result in a loss of some texture and flavor.
The alternative method is to reheat them in the oven. Preheat your oven to 350°F and lay your cakes on a baking sheet. Bake them for 8-10 minutes or until they’re heated through. This will help maintain their crispy exterior while ensuring a warm and fluffy interior.
If you’re looking for another way to enjoy these Southern-style Creamed Corn Cakes, try incorporating them into other dishes. These cakes make a great addition to breakfast scrambles or mixed salads, sandwiched between slices of avocado toast or paired with a hearty bowl of chili.
And if you happen to have leftovers after all these meals, don’t fret – these corn cakes are perfect for freezing! Wrap each cake individually in plastic wrap or tin foil before placing them inside an air-tight container or freezer bag. Freeze for up to 2 months for maximum freshness.
With so many options for storage and reheating, you can enjoy these Southern creamed corn cakes anytime, anywhere!
Tips for Perfect Results
Listen up, y’all. I reckon I’ve cooked enough corn in my time to know a thing or two about getting the best taste and texture out of these little kernels. So, trust me when I say that these tips will take your Southern Creamed Corn Cakes to a whole new level.
First things first, if you’re using fresh corn, make sure it’s at its peak ripeness. Ain’t no use in cookin’ with some half-hearted corn. You want corn that’s plump, juicy and bursting with flavor. Go for yellow or white sweet corn, whichever you prefer.
Now, onto the recipe itself. A key ingredient here is creamed corn – make sure you’re usin’ cream style corn and not regular whole kernel canned corn. That creaminess is what makes these cakes special.
When whipping up the batter, mix the wet ingredients gently in one bowl and the dry ingredients separately in another bowl. Then combine the two and stir until just mixed – don’t go overboard here or you’ll end up with chewy cakes.
Speaking of mixing, don’t use a blender or a mixer for this recipe – trust me on this one. You want to make sure to keep it chunky enough to give your guests a good bite.
I also recommend using egg substitute instead of regular eggs if you want to keep these cakes low-fat, but feel free to use regular eggs if you are not watching your waistline.
Finally, when it comes to cooking those cakes on the griddle, make sure you’re using medium-high heat that’s hot enough to cook the batter through but not so hot that it burns. And don’t overcrowd the griddle – give each cake plenty of space to cook properly.
Follow these tips and you’ll have yourself some mighty fine Southern Creamed Corn Cakes that’ll have folks beggin’ for the recipe!
Bottom Line
Now that I have laid out all the ingredients, measurements, and instructions, it is time for you to get busy in the kitchen and whip up a batch of these delicious southern creamed corn cakes.
In conclusion, I cannot express enough how much I recommend this recipe. These low-fat corn cakes are just as flavorful and satisfying as any high-fat counterpart. Moreover, they are perfect for breakfast, brunch or dinner. Trust me, your taste buds will thank you!
So why not give them a try? Grab some fresh corn or use canned creamed corn and start baking. Get creative with different toppings like sour cream or salsa to make them even more delicious. With these southern creamed corn cakes, you can enjoy the flavors of the South while maintaining a healthy lifestyle.
Remember to follow the steps carefully and keep in mind my tips for perfect results. Don’t hesitate to reach out to me if you have any questions or concerns about the recipe. Enjoy your homemade southern-style cuisine!
Southern Creamed Corn Cakes (Low-Fat) Recipe
Ingredients
- 1 (16 ounce) can creamed corn
- 1 1/2 cups pancake mix (I use Krusteaz low-fat brand)
- 1/4 cup egg substitute (I use Egg Beaters) or 1 whole egg
- 1 tablespoon granulated sugar
- 1/2 cup finely diced onion
Instructions
- Mix all ingredients together.
- Spray hot griddle with non-stick cooking spray.
- Spoon batter onto griddle as you would pancakes, leaving enough room so they will not run together.
- Cook on medium-high temperature for 2-3 minutes per side, or until browned on each side.
- Serve hot.
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Nutrition
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