The Breukelen Life

The Breukelen Life

Food, Yoga and Travel in Brooklyn

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Tis the season – Corn Cakes

August 26, 2013 ,


In case the last post didn’t clue you in, P and I are crazy about corn right now. If you’re not into corn right now, it’s now or never. (Same goes for tomatoes) The season is fleeting and there’s no better way to embrace the end of summer. SUPER SAD FACE.

Today, we’re talking about corn cakes!

It only took me a bite to be fully and utterly hooked on these things. I’m two batches in and I’ll be going for a third this week.

The first batch we ate on the roof, covered in an heirloom tomato salad with fresh mozzarella. J ate a few smothered in honey. And what of the second batch? Well, the second batch I ate alone, and no I’m not ashamed. I sautéed some spinach and garlic, tossed in the fresh cherry tomatoes and ate on the couch, sans pants and a fresh (for me) episode of Freaks and Geeks. And yes, they are just as good thrown on a paper towel and eaten plain. Top with an egg for a delightful breakfast.

I adapted from Food52 and it’s as easy as can be. I replaced the buttermilk with my yogurt whey (a win win in my book!).


• 2 cups corn kernels, divided in half (from about 3 ears)
• 2 tablespoons butter, plus more for cooking
• 1/2 cup buttermilk (or yogurt whey)
• ½ cup all-purpose flour
• 1/2 cup cornmeal
• ½ cup whole wheat flour (if you don’t have, just use equal amount of all purpose flour)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• ½ teaspoon cayenne pepper
• 1 tbsp maple syrup
• 1 tbsp chopped chives (optional)
• Pinch of salt and pepper

1. In a blender, purée half the corn kernels, butter, cayenne pepper and buttermilk until mostly smooth. Transfer to a bowl. Mix in remaining corn kernels.

2. In a separate bowl, thoroughly combine all of the dry ingredients.

3. Add wet ingredients to the dry, and mix until just combined.

4. In a skillet, melt some butter over medium heat and about add 2 heaping tablespoons of batter for each pancake. (You can customize this based on how big you’d like your cakes to be, of course.) Cook about 2 minutes per side or until cooked through. Season with salt and pepper and set aside.


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