Savory Pan Fried Cornmeal Cakes

By Tammy P – Toronto, ON
Savory Pan Fried Cornmeal Cakes
  • Prep Time: 5
  • Total Time: 45

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About this Recipe

Great with any meat or veggie dish that has a sauce. Use the extra sauce to drizzle over the cakes, or serve with sour cream on the side.

(They were a great accompaniment to Marinated Honey Dijon Chicken and garlic bok choy .)

**Kids also love to eat them because they can pick them up with their hands. : )


1 1/2 cups yellow cornmeal
3/4 cup milk
1 cup grated old cheddar
3/4 cup flour
1 egg
1 1/2 tsp salt
1/2 cup chopped green onion
2 tbsps basil chopped
1 tsp of baking powder
sour cream


Pour the cornmeal in a bowl. Add the milk and let sit for a minimum of 30 minutes.

After 30 minutes, add the flour, baking powder, salt, grated cheese, green onions, and herbs and salt. Mix with your hands until a sticky consistency, but not too dry. If batter is too runny, add a touch more flour.

Heat up non-stick pan with olive oil and drop batter by the tbsp. into the pan. Cook over medium heat, approximately 6 minutes on each side or until cooked through.

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