When summer brings fresh corn, its sweet kernels often need no cooking at all. Cut them from the cob and enjoy them raw with a pinch of salt and a pat of butter, toss them into salads, or use them in these fresh, savory gluten-free corn cakes.
These corn cakes come together quickly and make a versatile dish—serve them as a side, or turn them into a comforting breakfast-for-dinner by topping each with a fried egg.
If fresh corn isn’t available, frozen kernels work well. Keep them frozen until you fold them into the batter—this prevents excess moisture from making the cakes soggy. The steam created during cooking evaporates and leaves you with crisp, tender cakes.
Whipping the egg whites and folding them into the batter takes a moment but adds a light, fluffy texture that elevates these corn cakes.
My family loves corn, but I often avoid serving it on the cob because of how it’s eaten at our table. These fresh, savory gluten-free corn cakes highlight peak-season corn without the hassle.
Fresh Savory Gluten Free Corn Cakes
Nicole Hunn
20 mins
15 mins
12 corn cakes
Ingredients
- ½ cup (58 g) coarsely ground yellow cornmeal
- ½ cup (70 g) all-purpose gluten-free flour blend
- ¼ teaspoon xanthan gum (omit if your blend contains it)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- ¼ teaspoon chipotle chili powder
- ½ teaspoon ground cumin
- 2 tablespoons chopped fresh scallions
- 1 cup (8 fl oz) buttermilk, at room temperature
- 2 tablespoons (28 g) unsalted butter, melted and cooled
- 2 eggs (100 g weighed out of shell), at room temperature, separated
- 2 cups (300 g) fresh corn kernels (from about 2 medium ears)
- 3–5 tablespoons ghee or virgin coconut oil, for frying
- Chopped cilantro and sour cream, for serving
Instructions
- Line a baking sheet or plates with paper towels and set aside. Heat a cast iron skillet over medium-low. If using a nonstick skillet, heat it over medium only when the batter is ready to cook.
- In a large bowl whisk together cornmeal, gluten-free flour blend, xanthan gum, baking powder, baking soda, salt, chipotle powder, and cumin. Stir in scallions. Make a well in the center and add buttermilk, melted butter, and egg yolks, mixing after each addition until just combined.
- In a separate bowl beat the egg whites with a hand mixer until stiff but not dry peaks form. Gently fold the whipped whites into the batter in two or three additions. Fold in the corn kernels gently until evenly distributed.
- Add about 2 tablespoons of ghee or coconut oil to the hot skillet, tilting to coat the surface. Drop batter by 1/4-cup mounds into the skillet, spacing them about 1 inch apart. Cook until bubbles break the surface and the underside is golden, about 3 minutes. Flip and cook until the second side is golden, another 1–2 minutes. Transfer to the paper towel-lined sheet and continue, adding more oil as needed.
- Serve immediately with sour cream and chopped cilantro, or keep warm on a lined baking sheet in a 200°F oven until ready to serve.
Notes
Nutrition information is automatically calculated and should be used only as an approximation.