• Servings 20 cakes
  • Prep 15 min
  • Cook 5-8 min
  • Cuisine
  • Skill Level

Corn Cakes with Tomato and Basil


  • 1/2 cup flour
  • 1/2 cup milk
  • 2 large eggs
  • 2 tbs canola oil
  • 1/2 tsp baking powder
  • 1 tsp kosher salt
  • 1/4 tsp black pepper
  • 2 cups fresh or frozen corn, thawed
  • 1/2 cup of tomatoes, peeled, seeded and diced
  • 1/2 cup fresh basil, chopped
  • Whisk flour, milk, eggs, 1 tbs oil, baking powder, salt and pepper in a medium bowl until smooth.
  • Stir in corn, tomatoes and basil and gently combine well.
  • Brush a non-stick skillet lightly with oil.
  • Heat over medium heat until hot, but not smoking
  • Cook cakes in batches, using 1/4 cup of batter for each cake.
  • Pour the batter on the skillet, (batter will be very thick) and pat down with the back of a spoon.
  • Cook each cake until edges are dry, about 2 minutes.
  • Flip cakes and cook until golden brown on the other side, 1-3 minutes more.

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