Corn & Basil Cakes

Corn & Basil Cakes

29 Reviews
From: EatingWell Magazine, July/August 2010

Try these savory corn-and-basil pancakes as a side dish with barbecued chicken or grilled steak.

Ingredients 5 servings

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Original recipe yields 5 servings
Nutrition per serving may change if servings are adjusted.
  • ½ cup white whole-wheat flour (see Note) or all-purpose flour
  • ½ cup low-fat milk
  • 2 large eggs
  • 2 tablespoons canola oil, divided
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground pepper
  • 2 cups fresh corn kernels (about 2 large ears; see Tip) or frozen
  • ½ cup chopped fresh basil


  • Active

  • Ready In

  1. Whisk flour, milk, eggs, 1 tablespoon oil, baking powder, salt and pepper in a medium bowl until smooth. Stir in corn and basil.
  2. Brush a large nonstick skillet lightly with some of the remaining 1 tablespoon oil; heat over medium heat until hot (but not smoking). Cook 4 cakes at a time, using about ¼ cup batter for each, making them about 3 inches wide. Cook until the edges are dry, about 2 minutes. Flip and cook until golden brown on the other side, 1 to 3 minutes more. Repeat with the remaining oil and batter, making 10 cakes total. Reduce the heat as necessary to prevent burning.
  • Note: White whole-wheat flour, made from a special variety of white wheat, is light in color and flavor but has the same nutritional properties as regular whole-wheat flour. It is available in large supermarkets and at natural-foods stores. (Or find it online from or Store it in the freezer.
  • Tip: To cut kernels from the cob, stand an ear of corn on one end and slice the kernels off with a sharp knife.

Nutrition information

  • Serving size: 2 cakes
  • Per serving: 180 calories; 9 g fat(1 g sat); 2 g fiber; 21 g carbohydrates; 7 g protein; 38 mcg folate; 76 mg cholesterol; 5 g sugars; 489 IU vitamin A; 5 mg vitamin C; 78 mg calcium; 2 mg iron; 329 mg sodium; 251 mg potassium
  • Carbohydrate Servings:
  • Exchanges: 1½ starch, 1½ fat

Reviews 29

September 16, 2018
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By: mamamia28
Really good. I added about 1/2 cup of cornmeal. It looked really watery, but cooked up fine.
June 15, 2014
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By: EatingWell User
I was very surprised at the flavor! I used frozen corn kernels and it was great. Did not thaw just put them in. Next time I will some paprika for a little color and Cayenne pepper for some heat! Pros: NULL Cons: NULL
September 08, 2013
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By: EatingWell User
Stretch your meal! I had some fresh basil and didn't know what to do. I had stewed some tomatoes, red peppers, onion and added elbow pasta and ground turkey to it. I made the Corn and Basil cakes to go with it and it was really pretty good. I would cut back on the basil because it was a little strong. My husband put hot sauce on the cakes and REALLY liked it. Pros: Easy and flavorful. Husband liked it! Cons: Basil was strong
July 11, 2013
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By: lattarulol
So Yummy I made this with boiled corn cut off the cob and cilantro. It was yummy. Also subbed applesauce for the oil and unsweetened almond milk for the milk and they were moist and perfect. Cooked them on the griddle with some olive oil spray. Entire family gobbled them up, especially my one year old. I think he ate three. Ended up with 8 cakes and used the 1/4 cup measure. Pros: Easy
July 08, 2013
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By: EatingWell User
Gluten free option I substituted ground oats for the flour. My eating plan doesn't allow flour. I also used egg whites instead of whole eggs and sjmply beat the whites til they had soft peaks and folded them in after combining the dry ingredients & milk. I topped them with a sprinkle of chili powder & tbsp of salsa. Super Yummy! Pros: Easy, affordable, delicious
September 16, 2012
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By: EatingWell User
OK tasting, but needs more...something We used basil from our garden, frozen corn, and all-purpose flour. Wheat flour might add more texture, so I will try that next time. Otherwise, I'm surprised at the consistently high ratings. They tasted fine--even a little sweet--but they needed more oomph, in my opinion, with the texture and flavor seeming to only have one note each. So, taking cues from other reviewers, I'll likely try adding sundried tomatoes, a little garlic, or roasting the corn ahead of time. I can see where any of those would deepen and layer the flavoring more. It *is* a wonderfully easy recipe, and I'm excited about having it as a starting point, but perhaps my expectations were too high for the unaltered recipe. Pros: Super-easy, savory, good starting point Cons: Tasted like breakfast pancakes with basil, texture fell flat
September 09, 2012
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By: EatingWell User
Very Versatile I used this recipe as a template. I replaced the flour w/a healthy pancake mix. Swapped the basil for spinach. Added garlic and a few other spices. The result? Yummy! I can also see replacing the corn/spinach with broccoli or even zucchini. The possibles are endless.
July 24, 2012
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By: sassycookinmary
I have alot of sweet corn on hand and found this recipe to try. I made as is, it seemed to be a bit over powering of basil, and I love basil. I would make these again. Guess its just getting use to the different flavor. My recipe made 10 cakes. I will make more and freeze them. I have several other recipes that I found and want to try those as well.
June 07, 2012
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By: EatingWell User
Yum! I accidentally bought creamed corn, but decided to just go with it. The first batch fell apart, so I added another 1/4 cup of flour and let me tell you, those little cakes were delicious!
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