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Mini Corn Cakes
Mini Corn Cakes are pan fried crispy fritters filled with nuggets of sweet corn, smokey bacon and green onion. They have a crispy outside and soft, tender interior and they are ready in under 30 minutes!
Corn fritters are delicious served plain or with a dollop of garlic and chive sour cream or Avocado Dip. For more corn recipes, try my Loaded Corn Dip.
Table of Contents
Why We Love These Mini Corn Cakes
Because they’re mini sized! Corn Cakes are a common side dish in the south and around the holidays, but this mini version is so cute and adorable and perfect for your appetizer table this summer.
They’re quick and easy! It only takes about 10 minutes to whip up the easy batter and about 10 minutes to fry them.
They are insanely delicious! The sweetness of the corn pairs so perfectly with the smokey bacon.
Ingredients for Corn Cakes
- 3 cups whole corn kernels – You can use any kind of corn, fresh, frozen or canned. You need about 3-4 ears if using fresh corn.
- All-purpose flour – Substitute gluten free if you like.
- Cornmeal – together with the egg this is a binder to help hold the cakes together and also reinforce the corn flavor.
- Baking powder
- Sugar
- Salt
- Old Bay Seasoning – A popular seasoning blend for seafood, it’s also great in a variety of other dishes.
- Green onion – about 1 whole bunch should do it.
- Bacon – because everything is better with bacon! Cook and crumble 6 slices. Pro tip – use kitchen shears to cut the bacon directly into the pan instead of cooking in strips for less mess!
- 2 eggs – lightly beaten; this is the binder for your patties.
- Whole milk or half and half – Any milk substitute can work, but the added fat of whole milk or half and half add a richness to the cakes.
- Vegetable oil for frying
How To Make Mini Corn Cakes
Be sure to check the recipe card below for full ingredients & instructions.
- Prep the corn. Cut the corn from the cobs if using fresh, or thaw is frozen, drain if canned.
- Make the batter. Drop the corn in a large mixing bowl and mix in the dry ingredients (flour, cornmeal, baking soda, sugar, salt, and seasoning), then fold in the bacon and green onion. In a separate bowl beat together the egg and milk and add that mixture to the batter. Keep mixing until you have a smooth batter.
- Cook the cakes. Heat some oil in a skillet over medium heat. Drop batter into the hot oil (Use a #40 cookie scoop if you have one) and fry until golden and crispy. Transfer to a paper towel lined plate or metal rack to drain and sprinkle with kosher salt. Repeat until all batter has been used up.
- Serve. These are best when enjoyed immediately – serve them with sour cream, garlic aioli, or some Sour Cream and Onion Dip. Garnish with some extra sliced green onions and crumbled bacon.
FAQs
What kind of corn should I use?
You can use fresh or frozen corn, so these can be made any time of the year. Super fresh sweet corn cut from the cob makes for a more tender and sweeter cake. If using frozen corn, make sure corn is thawed and drained prior to use.
Can I bake these instead of frying them?
To bake instead of fry: Add one rounded tablespoon of batter into a greased mini muffin tin, and bake at 425℉ for 8-10 minutes.
Serving Suggestions
Corn fritters can be served on their own, or with your choice of dipping sauces. Dip them in Ranch dressing, a flavored aioli, or plain sour cream.
My favorite dipping sauce is super a yummy and simple sour cream sauce. Combine the following in a small bowl: 1 cup sour cream, 1 tablespoon finely chopped green onion, 1 teaspoon garlic powder, ½ teaspoon onion powder, and ¼ teaspoon salt.
Optional Variations
- You can easily omit the green onion or bacon. Try substituting finely diced red or orange bell pepper, or jalapeno.
- You could also make it cheesy by adding ⅓ cup of grated firm cheese like cheddar cheese or gouda.
- The old bay seasoning can be substituted for other spices, such as paprika, granulated garlic, onion powder, or adobo seasoning.
Storing and Reheating Leftovers
- These fried corn pancakes are best prepared and served the same day.
- Store leftover cakes in an airtight container in the refrigerator for up to 2 days.
- Reheat in a 425℉ oven for about 5 minutes, or in the air fryer for 3-5 minutes.
Expert Tips
- Olive oil, coconut oil, or butter can be substituted for the vegetable oil, but must keep in mind the delicate flavor of the cakes may be altered by the flavor of the oil choice.
- This is a great recipe to bring out the cast iron pan or the griddle. Cast iron will make for extra crispy cakes, and a griddle can fit many cakes at a time.
- The cornmeal helps to boost the corn flavor but can be substituted with additional flour instead. Adding in a Tablespoon of cornstarch can help to make the cakes even crispier on the outside.
More Hot Appetizer Recipes
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Mini Corn Cakes
Mini Corn Cakes are pan fried crispy fritters filled with sweet corn, smokey bacon and green onion. Makes a great easy appetizer or side dish.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Ingredients
- 3 cups corn kernels fresh or frozen and thawed
- ¾ cup all purpose flour
- ¼ cup cornmeal
- 1 teaspoon baking powder
- 2 teaspoons sugar
- 1 teaspoon salt
- 1 teaspoon Old Bay Seasoning
- ¼ cup green onion sliced thin (about 6 onions)
- 6 slices bacon cooked and crumbled
- 2 eggs beaten
- ½ cup whole milk or half and half
- Vegetable oil for frying
Instructions
- Remove corn kernels from cobs if using fresh ears, this will be about 3-4 ears of corn. Frozen corn can also be used, just make sure to let it thaw and drain before use.
- Place corn kernels in a large bowl and sprinkle on the flour, cornmeal, baking powder, sugar, salt, old bay seasoning, green onion and bacon crumbles. Mix well to coat corn kernels in flour mixture. Add in beaten egg and milk. Mix until smooth batter forms around kernels.
- Heat skillet or pan over medium heat. Add in enough vegetable oil to coat the bottom of the pan.
- Once oil is hot, working in batches, drop 1-2 tablespoons (a #40 cookie scoop works great for this!) full of corn mixture into the pan, and fry for 2-3 minutes on the first side. Once that side has firmed up and browned, flip mini cakes over and fry for another 2-3 minutes. Remove promptly from pan to a paper towel lined plate or metal rack lined baking sheet to drain off any excess grease. Sprinkle lightly with salt.
- Continue making cakes in batches, adding more oil to the pan if necessary, until all batter is cooked.
- Serve immediately with sour cream, a garlic aioli, or garlic & onion sour cream (see notes for recipe). Top with any extra green onion and bacon crumbles.
Notes
- Fried corn cakes are best prepared and served same day.
- Store leftover cakes in an airtight container in the refrigerator for up to 2 days.
- Reheat in a 425℉ oven for about 5 minutes, or in the air fryer for 3-5 minutes.
Nutrition
Calories: 443kcalCarbohydrates: 24gProtein: 7gFat: 37gSaturated Fat: 7gPolyunsaturated Fat: 17gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 54mgSodium: 601mgPotassium: 191mgFiber: 2gSugar: 5gVitamin A: 156IUVitamin C: 2mgCalcium: 64mgIron: 1mg
