Southern Creamed Corn Cakes (Low-Fat)

The memory still makes me smile. I was maybe ten, perched on a stool in my grandmother’s sweltering kitchen in Savannah, Georgia. The air hung thick with humidity and the sweet scent of corn. She was humming a gospel tune, expertly flipping these golden-brown corn cakes on her well-seasoned griddle. They weren’t just a side dish; they were a love language, a warm hug on a plate. These low-fat creamed corn cakes are my attempt to capture that feeling – the simple joy of Southern comfort, made a little lighter for today’s table.

Recipe Overview

• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes
• Servings: 4
• Yields: 8 4-inch corn cakes
• Dietary Type: Vegetarian

Ingredients

• 1 (16 ounce) can creamed corn
• 1 1/2 cups pancake mix (I use Krusteaz low-fat brand)
• 1/4 cup egg substitute (I use Egg Beaters) or 1 whole egg
• 1 tablespoon granulated sugar
• 1/2 cup finely diced onion
• Non-stick cooking spray

Equipment Needed

• Large mixing bowl
• Griddle or large skillet
• Spatula
• Measuring cups and spoons

Instructions

1. In a large mixing bowl, combine the entire can of creamed corn, pancake mix, egg substitute (or whole egg), granulated sugar, and finely diced onion.
2. Stir all the ingredients together until just combined. Be careful not to overmix, as this can result in tougher corn cakes. A few lumps are perfectly fine.
3. Heat a griddle or large skillet over medium-high heat. Once hot, spray the surface with non-stick cooking spray. Ensure even coverage to prevent the corn cakes from sticking.
4. Spoon the batter onto the hot griddle, using approximately 1/4 cup of batter per corn cake. Leave enough space between each cake so they have room to spread slightly without running into each other.
5. Cook the corn cakes for 2-3 minutes per side, or until they are golden brown and cooked through. Use a spatula to carefully flip each cake.
6. Continue cooking until both sides are evenly browned and the corn cakes are cooked through. The internal temperature should reach about 165°F (74°C).
7. Serve the corn cakes hot, directly from the griddle.

Expert Tips & Tricks

• Don’t overmix the batter. Overmixing develops the gluten in the pancake mix, which can lead to tough, chewy corn cakes. Mix just until the ingredients are combined.
• Adjust the heat as needed. If the corn cakes are browning too quickly, reduce the heat slightly. If they are not browning enough, increase the heat a bit.
• For extra flavor, consider adding a pinch of garlic powder or a dash of hot sauce to the batter. You could also use different types of onions, such as shallots or green onions, for a more nuanced flavor.
• Make-ahead tip: You can prepare the batter in advance and store it in the refrigerator for up to 24 hours. However, it is best to cook the corn cakes fresh for the best texture.
• If the batter seems too thick, add a tablespoon or two of milk or water to reach the desired consistency.
• To check for doneness, insert a toothpick into the center of a corn cake. If it comes out clean, the corn cake is cooked through.

Serving & Storage Suggestions

Southern Creamed Corn Cakes are best served hot, straight off the griddle. They make a fantastic side dish for brunch, lunch, or dinner. They pair particularly well with seafood, grilled chicken, or pork. For a more indulgent experience, top them with a dollop of sour cream, a sprinkle of fresh chives, or a drizzle of hot honey.

Leftover corn cakes can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a skillet over medium heat, or microwave them for a few seconds until heated through. They can also be frozen for longer storage. Wrap them individually in plastic wrap and then place them in a freezer bag. They can be stored in the freezer for up to 2 months. To reheat from frozen, thaw them overnight in the refrigerator and then warm them in a skillet or microwave.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	299.2 kcal	N/A
Calories from Fat	26 g	9%
Total Fat	2.9 g	4%
Saturated Fat	0.6 g	2%
Cholesterol	10.2 mg	3%
Sodium	973.2 mg	40%
Total Carbohydrate	62.4 g	20%
Dietary Fiber	3.1 g	12%
Sugars	8.3 g	33%
Protein	8.8 g	17%

Variations & Substitutions

• Spicy Corn Cakes: Add a pinch of cayenne pepper or a finely chopped jalapeño to the batter for a spicy kick.
• Cheesy Corn Cakes: Stir in 1/2 cup of shredded cheddar cheese or Monterey Jack cheese to the batter for a cheesy twist.
• Herbed Corn Cakes: Add 1 tablespoon of chopped fresh herbs, such as chives, parsley, or thyme, to the batter for a fresh, herbaceous flavor.
• Gluten-Free Corn Cakes: Use a gluten-free pancake mix instead of regular pancake mix.
• Vegan Corn Cakes: Use a vegan pancake mix, egg replacer, and plant-based milk.
• Sweet Corn Cakes: Add an extra tablespoon of sugar or a drizzle of maple syrup to the batter for a sweeter flavor.
• Seasonal Variation: Incorporate other seasonal vegetables like bell peppers or zucchini for added nutrition and flavour.

FAQs (Frequently Asked Questions)

Q: Can I use frozen corn instead of creamed corn?
A: No, this recipe relies on the creamy texture of creamed corn. Frozen corn would not provide the same consistency.

Q: Can I use regular milk instead of egg substitute or a whole egg?
A: While milk might add some moisture, the egg substitute (or whole egg) binds the ingredients and helps the cakes hold their shape. It’s not a direct substitute.

Q: How can I make these corn cakes crispier?
A: Make sure your griddle is hot before adding the batter, and don’t overcrowd the pan. A thin layer of oil can also contribute to crispier edges.

Q: Can these corn cakes be made ahead of time and reheated?
A: Yes, they can be made ahead and reheated. Store them in an airtight container in the refrigerator. Reheat in a skillet or microwave. The texture will be slightly different, but still delicious.

Q: Are these corn cakes suitable for freezing?
A: Yes, they freeze well. Allow them to cool completely, then wrap them individually in plastic wrap and place them in a freezer bag. Thaw overnight in the refrigerator before reheating.

Final Thoughts

I hope this recipe brings a little Southern sunshine to your kitchen. Whether you’re serving them as a simple side dish or a comforting brunch treat, these Low-Fat Creamed Corn Cakes are sure to be a crowd-pleaser. Feel free to experiment with different variations and toppings to make them your own. And please, let me know what you think! I always love hearing from fellow food lovers. Maybe next time, pair them with a perfectly grilled shrimp for a true taste of the South!