Buttermilk Cheddar Corn Cakes

  • Level: Easy
  • Yield: 6 pancakes
  • Total: 25 min
  • Active: 25 min


1/2 cup all-purpose flour

1/2 cup yellow cornmeal 

1 tablespoon sugar 

1 tablespoon baking powder 

1 teaspoon kosher salt 

2 tablespoons unsalted butter, plus extra for cooking corn cakes

1 large egg 

1 cup low-fat buttermilk 

1/2 cup shredded sharp Cheddar

1/3 cup canned corn, rinsed and drained, optional 

1 tablespoon dried chives 

Serving suggestions: butter and maple syrup


  1. Whisk together the flour, cornmeal, sugar, baking powder and salt in a mixing bowl.
  2. Melt the butter in a large nonstick skillet over medium heat. Set aside to cool slightly while you prepare the wet ingredients.
  3. Whisk together the egg and buttermilk in a large mixing bowl. While whisking, pour in the melted butter and stir until combined. Stir in the dry ingredients just until combined. (Be sure not to overwork the batter.) Fold in the Cheddar, corn, if using, and chives.
  4. Place the skillet over medium heat and add enough butter to coat the bottom. Ladle about 1/2 cup batter into the pan, spreading gently to form a thick circle. Cook until bubbles appear on the surface, 1 to 2 minutes. Flip over and cook until golden brown, about 1 to 2 minutes more. Melt a small pat of butter in the skillet in between each batch (this will help the corn cakes rise). Serve immediately, with more butter and maple syrup, if desired.

Let's Get Cooking!

Sign up for the Recipe of the Day newsletter to receive editor-picked recipes,tips and videos delivered to your inbox daily. Privacy Policy

Thanks for subscribing to the Recipe of the Day newsletter. Check out all our other great newsletters from Easy Recipes, Healthy Eating Ideas and Chef Recipe Videos.

We're sorry, there was an error signing you up. Please try again later.


this is not good at all

See All Reviews