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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
Course Appetizer
Cuisine American
Servings 8 servings
Calories 443kcal


  • 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


  • 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.


  • 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.


Calories: 443kcalCarbohydrates: 24gProtein: 7gFat: 37gSaturated Fat: 7gPolyunsaturated Fat: 17gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 54mgSodium: 601mgPotassium: 191mgFiber: 2gSugar: 5gVitamin A: 156IUVitamin C: 2mgCalcium: 64mgIron: 1mg
Keyword corn cakes, corn fritters