Cheddar Corn Cakes with Green Onion Sour Cream

One of the best ways to use the fresh, sweet and succulent corn that is abundantly available everywhere you look is to make a batch of pan-fried corn cakes with sharp cheddar cheese and fresh basil. The batter has both flour and cornmeal in it for extra corny flavor.

Eat the cakes savory or sweet style. Whichever better suits your mood. For a sweet version serve with maple syrup or honey and if you like add a few tablespoons of sugar to the batter.

For a spicy version mix in a can of drained green chiles or jalapenos.

In my house we’ve eaten these as a snack with butter and syrup, alongside meatloaf and for breakfast with fried eggs and bacon.

They make a perfect side dish for any meal and would be super tasty with chili, a hearty Tex-Mex soup, beans or even a salad. They’re very versatile and the leftovers are almost as good as freshly made.

Cheddar Corn Cakes with Green Onion Sour Cream

Rating: 51

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Yield: 24 cakes

Cheddar Corn Cakes with Green Onion Sour Cream

Pan fried corn cakes with sharp cheddar cheese and fresh basil.


1 + 1/2 cups milk
1 egg, slightly beaten
1 + 1/2 cups corn kernels
1 heaping cup shredded sharp cheddar cheese
2 heaping tablespoons fresh chopped basil
2 + 3/4 cups all-purpose flour
3/4 cup cornmeal
1 tablespoon baking powder
3/4 teaspoon coarse salt
1/8 teaspoon black pepper
butter, for greasing pan
2/3 cup sour cream
4 green onions, diced or snipped w/ kitchen scissors


  1. In a large mixing bowl combine milk and egg together, mix in corn, cheese and basil. In a separate large bowl whisk the flour, cornmeal, baking powder, salt and pepper together. Add the milk mixture to the flour mixture and mix just until combined.
  2. Heat a large skillet over medium heat and lightly butter the skillet. Drop the batter by scant 1/3 cups. Cook until bubbly and edges are dry, flip and cook until golden brown. Repeat until all the cakes are made.
  3. Meanwhile mix the sour cream and green onions together.
  4. Serve hot with green onion sour cream or maple syrup.
  5. *May serve with maple syrup or honey instead and with that intention add a few tablespoons of sugar to the batter.

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  1. Chris says

    I know this is totally twisted but I want to make these just to make a version of Martin’s BBQ’s “red neck tacos” as featured on DDD on Food Network. Pinning this!

  2. Elena@healthy aging says

    These cakes look amazing. My mouth is watering just by looking at them. Thanks for sharing this wonderful recipe with us. I have never made anything like it, but am going to try.

  3. Faith says

    These look delicious, I love that you used whole corn kernels in them! The idea of making them either sweet or savory is brilliant, Reeni!

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