corn cakes

Today Caitlin and I had this side dish with our lunch.  It is quick and easy and we used corn from our garden.  We made it earlier this summer when we had fresh corn on the cob.  I cut the corn from the cob to make them and they were good.  This time we used our corn from the freezer and they were just as good. 

Corn cakes

1 large egg
1/4 cup milk
1 Tbsp melted butter

1/2 cup flour
3/4 tsp salt
1/4 tsp sugar
cumin to taste (optional)

2 cups corn
2 tbsp snipped chives

oil for frying


Combine the egg, milk and butter in one bowl.  Combine the flour, salt, sugar and cumin in a second bowl.  Mix the wet ingredients and the dry ingredients just until combined.  Fold in the corn and chives. 

Heat a layer of oil 1/4 inch thick in a skillet on med-high heat.  Spoon the corn mixture into the pan making 'cakes'.  When browned on the first side (about 2-3 minutes) flip them over and cook until the second side is done (another 2-3 minutes).  Repeat with remaining corn mixture. 

Source: This recipe was slightly adapted from a recipe found on Pinterest here.