Buttermilk Corn Cakes - White Lily®
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Buttermilk Corn Cakes


12 Cakes

Prep Time

10 min

Cook Time

15 min

Total Time

25 min

recipe image


No-Stick Cooking Spray

1 large egg

3/4 cup buttermilk

2 tablespoons Pure Vegetable Oil

1 cup White Lily® Enriched Self-Rising White Cornmeal Mix

1/4 cup sliced green onion tops

1/2 cup fresh or frozen corn kenels

1/2 cup shredded cheddar cheese


Spray griddle with cooking spray. Heat to medium (350ºF).

Beat egg in medium bowl with fork. Stir in buttermilk, oil and corn meal mix until well blended. Stir in onion, corn and cheese.

Pour a little less than 1/4 cup batter for each corn cake onto griddle. Cook until golden on both side, turning once.

For classic buttermilk corn cakes omit onions, corn and cheese.

Corn cakes may also be cooked about 1/8 teaspoon vegetable oil in large skillet.


Calories (Calories from Fat ), Total Fat g (Saturated Fat g, Trans Fat g), Cholesterol mg, Sodium mg, Total Carbohydrate g (Dietary Fiber g, Sugars g), Protein g; Percent Daily Value*: Vitamin A %, Vitamin C %, Calcium %, Iron %. *Percent Daily Values are based on a 2,000 calorie diet.

*Percent Daily Values are based on a 2,000 calorie diet.

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