Corn Cakes with Walnuts and Sage

  • Level: Easy
  • Total: 22 min
  • Prep: 10 min
  • Cook: 12 min
  • Yield: 10 to 12 small corn cakes
Save Recipe


2 ounces (1/2 stick) butter

1 1/2 cups water

1 cup cornmeal

2 large eggs

1/2 cup milk

1/2 cup sugar

1 teaspoon (1/3 palmful) salt

1 cup all-purpose flour

2 tablespoons slivered fresh sage (from 4 sprigs)

2 ounces walnut halves or pieces, a couple of handfuls from the bulk bins in market will due

Butter and honey, for topping your cakes


  1. Heat a nonstick griddle or nonstick skillet over moderate heat.
  2. In a small saucepan, melt butter and transfer to a small mixing bowl. Wipe out pan and return to heat with 1 1/2 cups water. Bring water to a boil over high heat. Add cornmeal to a large mixing bowl add the hot water, stir to combine. Beat eggs, milk, and sugar with melted butter and stir this mixture into cornmeal. Sprinkle a little salt into bowl. Add 1 cup all-purpose flour into a strainer or a sifter. Knock strainer to add flour into corn cake mix. Add sage to batter and stir to combine.
  3. Wipe a pat of butter, nestled in paper toweling, across the griddle pan to grease it. Place small ladles of corn cake batter onto griddle or skillet: make cakes 3-inches wide and allow a bit of space between them in the pan. Nest a few walnut bits into wet batter as the cakes begin to cook. Cook cakes 2 to 3 minutes on each side, until golden brown. Serve cakes with softened butter and honey for drizzling. YUMMY!

Corn Cake Breakfast Stacks with Maple Butter

Picadillo and Corn Skillet Pie

Blue Corn-Pinon Pancakes with Apricot-Pinon Compote