Easy Cheesecake Factory Corn Cakes Recipe
This easy recipe for corn cakes inspired by the Cheesecake Factory is perfect for brunch or as a tasty side dish. These savory cakes are made with fresh corn, cheddar cheese, and a kick of spice, providing a perfect blend of flavors and textures.
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Servings:
Calories: 120kcal
Ingredients
Main Ingredients
- 2 cups fresh corn kernels about 3 ears of corn
- 0.5 cup all-purpose flour
- 0.5 cup yellow cornmeal
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 0.5 cup milk whole milk preferred
- 1 large egg beaten
- 2 tablespoons unsalted butter melted
- 1 cup shredded cheddar cheese sharp or mild
- 1 tablespoon chopped jalapeño optional, for spice
- 1 tablespoon chopped fresh cilantro for garnish
Instructions
Preparation Steps
- In a large bowl, combine the corn, flour, cornmeal, baking powder, and salt.
- In a separate bowl, mix together the milk, beaten egg, and melted butter.
- Add the wet ingredients to the dry ingredients and stir until just combined. Fold in the cheddar cheese and jalapeño.
- Heat a large skillet or griddle over medium heat. Lightly grease with additional butter or oil.
- Spoon about 1/4 cup of batter onto the skillet for each cake. Cook until golden brown on each side, about 3-4 minutes per side.
- Serve warm, garnished with chopped cilantro.
Notes
Feel free to add additional spices such as paprika or cumin for an extra flavor boost. These corn cakes pair well with a side of sour cream or avocado salsa.
Nutrition
Serving: 200g | Calories: 120kcal | Carbohydrates: 120g | Protein: 120g | Fat: 120g | Saturated Fat: 120g | Polyunsaturated Fat: 120g | Monounsaturated Fat: 120g | Trans Fat: 120g | Cholesterol: 120mg | Sodium: 120mg | Potassium: 120mg | Fiber: 120g | Sugar: 120g | Vitamin A: 120IU | Vitamin C: 120mg | Calcium: 120mg | Iron: 120mg