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Corn Cakes

  • Cooking time40 min
  • Prep time10 min
  • NA
recipe image Corn Cakes


  • 1 cup all-purpose flour
  • 1 cup stone-ground cornmeal
  • 1/3 cup sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3/4 cup oat milk
  • 1/4 cup, Country Crock Plant Butter with Olive Oil Stick, melted, plus additional for cooking
  • 2 large eggs, separated
  • 1 1/2 cups fresh corn kernels *
Energy (kcal)1538 kcal
Energy (kJ)6437 kJ
Protein (g)47.0 g
Carbohydrate incl. fibre (g)299.0 g
Carbohydrate excl. fibre (g)282.4 g
Sugar (g)81.1 g
Fibre (g)16.6 g
Fat (g)21.5 g
Saturated fat (g)5.7 g
Unsaturated fat (g)13.3 g
Monounsaturated fat (g)7.1 g
Polyunsaturated fat (g)6.1 g
Trans fat (g)0.1 g
Cholesterol (mg)506 mg
Sodium (mg)1579 mg
Salt (g)3.95 g
Vitamin A (IU)1402 IU
Vitamin C (mg)14.8 mg
Calcium (mg)785 mg
Iron (mg)10.26 mg
Potassium (mg)1261 mg


  1. In large bowl, combine flour, cornmeal, sugar, baking powder, and salt.
  2. In small bowl, whisk together oat milk, 1/4 cup Country Crock Plant Butter and egg yolks.
  3. Beat egg whites with electric mixer on medium speed until soft peaks form.
  4. Pour oat milk mixture into flour mixture and stir until just combined. Using a wire whisk, gently fold egg yolks into batter until incorporated. Gently stir in corn.
  5. Melt 1 tablespoon Plant Butter in large nonstick skillet or griddle over medium-high heat. Add batter by 1/4 cupfuls. Cook 2 minutes per side, until golden brown and cooked through. Repeat with remaining batter adding additional Plant Butter if needed.
*In place of fresh corn you can substitute thawed frozen corn.