Corn Cakes

Fall / Deep-Fry / Holiday / LouAna / Peanut Oil / Side Dish / Snack / Vegetarian /


These tasty little corn cakes made with LouAna Peanut Oil make a simple but delicious Thanksgiving side dish that everyone will love.


Prep time: 20 minutes
Cook time: 10 minutes
Total time: 30 minutes




LouAna Peanut Oil, for frying – visit our product locator
3/4 cup all-purpose flour
1/2 cup cornmeal
1 tsp sugar
1 tsp salt
2 tsp baking powder
2 eggs, beaten
3/4 cup milk
1 cup thawed corn kernels
2 green onions, thinly sliced
1 egg white


In a large bowl, combine flour, cornmeal, sugar, salt and baking powder. Set aside.

In another bowl, whisk together eggs and milk until combined. Stir wet ingredients into dry just until blended. Do not over mix. Fold in the corn kernels and green onion. Let stand for 10 to 15 minutes. Beat egg white until stiff peaks form and fold into corn mixture.

Pour enough oil to come 3 inches up a heavy-bottomed saucepan. Heat oil to 375˚F over medium heat.

In batches, drop heaping tablespoons of batter into hot oil. Fry for 1 to 2 minutes per side or until golden brown. Transfer to paper towel to drain excess oil.

Tip: Serve cakes with dollop of sour cream.

If you make this recipe, share a photo with us on Facebook or Instagram! Just tag your post with #LouAnaCooking



  • on 11.03.19

    Looks delicious I’ll make mine for you. I’ll ad jalapenos in mine. Thanks for recipe

  • LouAna on 10.28.19

    Hi Noella. There is a PRINT RECIPE button right below the recipe image. Or you can use control shortcuts to cut and paste the recipe in another document. Hope that helps.

  • Anonymous on 10.27.19

    Omit sugar, swap flour and cornmeal amounts then you have hushpuppies.

  • Noella on 10.27.19

    Thanks for sharing I’ll try this. It looks delicious. How can I copy?

  • Jackie Putman on 10.27.19

    I made these a long time ago and there husband love s them.

  • Fay on 10.27.19

    My mama use to make these leaving out the onions and serve with warm syrup and fried bacon we enjoyed these for supper many nights as a kid

  • Darlene Stewart on 10.26.19

    Thank you for recipe

  • Gladys Gerst on 10.25.19

    Great Recipes

  • Paul Kirby on 10.23.19

    Going to try this for Thanksgiving

  • Anita on 10.21.19

    Going to add a jalapeño to these! Yummy!

  • Deloris Sims on 10.21.19

    Thank you for the recipe , it sounds so good.

  • Janet Freeman on 10.19.19

    This is dam good I serve this with my fish

  • Anonymous on 10.17.19

    Thanks for sharing recipe .I love it

  • LouAna on 10.15.19

    Hi Catie, we haven’t tested this recipe as a make-ahead freezer dish, but we imagine it may freeze well. We recommend testing it prior to Thanksgiving to confirm the corn cakes are just as delicious when frozen and reheated!”

  • Catie on 10.14.19

    Do you think I could make these ahead and freeze them? Then on Thanksgiving I could just pop them in oven to heat them up…

  • LouAna on 10.14.19

    Hi Chris. We recommend deep frying in peanut oil because it results in the best possible taste and quality and creates an extra crispy exterior.

  • Chris Collier on 10.14.19

    Thank you for this recipe-looks delicious! It would be great to have a baked version of this. Maybe baked in a mini muffin pan?

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