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.
Pan fried corn cakes with sharp cheddar cheese and fresh basil.
- 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.
- 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.
- Meanwhile mix the sour cream and green onions together.
- Serve hot with green onion sour cream or maple syrup.