Basil Corn Cakes made savory and moist with fresh chopped basil and creamed corn. Served with Maple Bacon Butter, these tasty corn cakes are a memorable brunch or side dish.
If you are like me, you get inspired to make new dishes by what you see on cooking shows. My idea for this recipe came from a recent episode of Burgers, Brew and ‘Que on the Food Network. The host, Michael Symon visited the Incline Public House in Cincinnati, Ohio to see what was cooking. One of their famous dishes is a Serrano Chili Waffle with Cajun Fried Chicken served with maple bacon butter. Whoa! Is that an unbelievable flavor combination or what? The next time I go to Cincinnati, ( my IKEA is there) I am going to the restaurant for the real thing, and see how close I came with my own Maple Bacon Butter recipe.
Making the Maple Bacon Butter was pretty simple, just getting the right amount of maple syrup was the challenge. Having lots of fresh basil to use up, I decided to serve the butter on Basil Corn Cakes. How bad could that be? The recipe for the Basil Corn cakes was adapted from a delicious recipe for Corn and Basil Cakes from Noble Pig.
Ingredients To Make Basil Corn Cakes
- all purpose flour
- baking powder
- vegetable oil
- fresh basil
- cream-style corn
- eggs
- milk
How To Make Basil Corn Cakes
- In a large bowl, sift together the flour, baking powder, black pepper and salt. In a small bowl, mix 1 tbsp of the oil, the eggs and milk until well blended. Add this to the dry ingredients and mix only until all the flour is moistened. Fold the cream corn and basil into the batter, until the corn and basil are fully incorporated.
- Brush a non-stick skillet with the remaining oil, heat over medium heat until hot. The oil will be sizzling, but not smoking. Pour the batter into the skillet, using 1/4 cup of batter for each. Allow to cook until the edges of the cake become slightly dry, about 1- 2 minutes then flip the cake over. Cook the other side until golden brown, about an additional 2 minutes. The cakes are done when both sides are golden brown. Repeat with the remaining oil and batter. Makes 12-15 basil corn cakes. Serve with Maple Bacon Butter and a drizzle of maple syrup.
More Veggie Side Dish Ideas
- Honey Dill Glazed Carrots – sweet and savory side
- Parmesan Chive Corn on the Cob – bursting with buttery flavor
- Honey Glazed Butternut Squash Recipe – star of the table
- Orzo with Snap Peas and Peanuts – protein and fiber rich
- Creamed Cauliflower – tasty mashed potato alternative
- Quinoa Vegetable Medley – with a splash of tangy Balsamic
Basil Corn Cakes
Ingredients
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp black pepper
- 3/4 tsp salt
- 2 tbsp vegetable oil
- 3/4 cup chopped fresh basil
- 14.75 ounce creamc-style corn
- 2 large eggs
- 1/2 cup milk 2% or whole
Instructions
- In a large bowl sift together the flour, baking powder, black pepper and salt. In a small bowl, mix 1 tbsp of the oil, the eggs and milk until well blended. Add this to the dry ingredients and mix only until all the flour is moistened. Fold the cream corn and basil into the batter, until the corn and basil are fully incorporated.
- Brush a non-stick skillet with the remaining oil, heat over medium heat until hot. The oil will be sizzling, but not smoking. Pour the batter into the skillet, using 1/4 cup of batter for each. Allow to cook until the edges of the cake become slightly dry, about 1- 2 minutes then flip the cake over. Cook the other side until golden brown, about an additional 2 minutes. The cakes are done when both sides are golden brown. Repeat with the remaining oil and batter.
- Makes 12-15 basil corn cakes. Serve with Maple Bacon Butter and a drizzle of maple syrup.
Nutrition Facts
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