• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • All Recipes
  • About Me
  • Contact

Whole Food Bellies logo

menu icon
go to homepage
  • All Recipes
  • About Me
  • Contact
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • All Recipes
    • About Me
    • Contact
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » All Recipes

    Author: Donna | Published: Mar 25, 2020 |

    4 Ingredient Corn Cakes Recipe

    7.5K shares
    • Share
    • Email
    • Flipboard
    Jump to Recipe Print Recipe
    4 Ingredient corn cakes

    This corn cakes recipe has quickly become one of our go-to quick snack, lunch, and/or easy dinner recipes. They come together so quickly, use only 4 basic ingredients and fill up little bellies fast. Enjoy them as is, with some tomato ketchup or sour cream, or dress them up with some creme fraîche, chives, and smoked salmon. They are also a great vehicle for adding some leftover veggies or cheese from the fridge - simply grate and add to the recipe.

    A stack of 4 corn cakes on a beige plate topped with sour cream and spring onions
    Top corn cakes with a dollop of sour cream or creme fraîche.

    If you love simple fritter recipes like this then you should try this 5 Ingredient Cheddar and Riced Broccoli Fritters recipe next.

    4 Ingredient Corn Cakes Recipe

    Jump to:
    • 4 Ingredient Corn Cakes Recipe
    • What Ingredients Are Needed?
    • How To Make and Serve Homemade Corn Cakes
    • Serving Suggestions
    • Meal Prep Tips and Tricks
    • Need More 4 Ingredient Recipes?
    • Recipe

    As a teenager, my favorite thing to eat after a day at the beach was a deep-fried corn dog.

    We would buy the huge Costco-sized bags of frozen 'dogs' from the store, and my mum would fry up batches for all the neighborhood kids.

    I naively thought I was being so much healthier than all those people eating the weird meat versions. 

    Judge much?

    Yes, I did.

    Nowadays I just can't handle deep-fried foods like I used to.

    So I came up with this little fresh corn cakes recipe to offset the huge craving I get as soon as the sun comes out and the beach starts calling.

    Plus they are super freaking easy, so make the perfect 'I can't be bothered making dinner' dinner.

    4 Ingredient Corn Cakes

    What Ingredients Are Needed?

    This recipe uses only minimal ingredients for the basic version:

    • corn: fresh sweet corn, frozen whole corn kernels, or canned corn will work. If you do plan on using frozen corn simply allow it to thaw in a bowl of water before using;
    • eggs: I usually only use one egg for this recipe, however if the batter if looking a bit dry then feel free to add an extra egg, it won't hurt;
    • flour: yes you can use gluten-free or ancient grain alternatives, but for ease I have just listed regular all purpose flour in the recipe;
    • baking powder.

    Of course, there is the obligatory salt and pepper, and any other add-ins or toppings you want to add if you feel like jazzing them up on the day.

    You will also need cooking oil of choice, cooking spray, or some melted butter, for frying the corn cakes.

    But with 4 main ingredients, how can you go wrong?

    Want To Add Extras?

    If you want to make the recipe a little bit fancier or want to sneak some extra veggies in there then why not try some of these simple additions:

    • some grated carrot or zucchini (be sure to squeeze out any excess liquid from the zucchini before adding to the mixture);
    • finely chopped brown onion or spring onion;
    • grated cheddar cheese or crumbled feta cheese;
    • chopped sundried tomatoes;
    • grated potato or sweet potato;
    • leftover parsley, basil or chives;
    • chopped red pepper if you prefer spicy corn cakes;
    • chopped bell peppers;
    • some leftover peas.

    Or whatever else you think might work in there.

    TIP: If you do add more ingredients, remember to add another egg so that the mixture holds together when cooking.

    4 Ingredient Corn Cakes
    Do not overmix the batter or it may become gummy.

    How To Make and Serve Homemade Corn Cakes

    Four ingredient corn cakes, or corn pancakes, whatever you want to call them, are so easy to make.

    You are simply going to:

    1. Add all of the ingredients to a medium bowl and give it a good mix until everything is combined. Mix enough so that all of the dry ingredients are covered with the egg, but do not overmix, or the batter may become gummy;
    2. Heat some cooking oil of choice over medium-high heat in a large saucepan;
    3. Once the oil is hot, drop a spoonful of the mixture into the pan and flatten slightly;
    4. Cook for about 2 minutes, flip and cook on the other side for about 2 minutes. The corn cakes should be golden brown on the outside, and slightly cripsy. Please note, if you make the corn cakes larger, you will need to increase your cooking time;
    5. Serve and enjoy.

    You can make the corn cakes large or small depending on how you plan on serving them.

    I tend to use about a heaped tablespoon of mixture at a time.

    Tip: when you remove the corn cakes from the saucepan, place them on a plate lined with paper towels to soak up any excess oil.

    Batter too dry?

    If your eggs are on the smaller side you might end up with a batter that is a little bit too dry.

    Just add some milk one tablespoon at a time to loosen the batter up and it should cook up just fine.

    Alternatively, you can add another egg if you have added more veggies.

    Tip: These corn cakes do not have to look perfect. The batter is dolloped into a hot pan and will develop more of a rustic shape. Embrace it.

    Serving Suggestions

    To serve you can either go fancy and pop on some créme fraîche and smoked salmon, some sour cream and green onions, or eat them as is, straight out of the pan with a big dollop of ketchup.

    You could also serve with avocado salsa, or with a simple side salad if you would like to serve as a main meal.

    Serving At A Dinner Party/Potluck

    If you will be serving to a lot of people then make a large batch and make smaller versions of the corn cakes for quicker production.

    When it comes time to serve, simply add the cooked corn cakes in a single layer to a large baking sheet or cookie sheet and reheat them in the oven.

    Remove from the oven, add toppings and serve.

    The Easiest Zucchini and Sweet Corn Fritters Recipe
    This version has a whole zucchini added! Be sure to squeeze out the excess liquid before adding.

    Meal Prep Tips and Tricks

    Homemade corn cakes can be made ahead of time with no problem.

    Make a big batch at the beginning of the week and store them in the fridge for afternoon snacks or in lunch boxes.

    And I must say they go down a treat.

    Especially for hungry little ones when school finishes for the day and we have a few hours before dinner.

    When serving leftovers at home I do tend to give them a quick 2 minutes in the air-fryer to crisp them up and serve them nice and hot, although the kids don't mind having them cold in their lunch boxes.

    Need More 4 Ingredient Recipes?

    If you are looking for some more 4 ingredient recipes for easy cooking during the week then check these out:

    • 4 Ingredient Teriyaki Salmon; 
    • 4 Ingredient Chicken Skewers;
    • 4 Ingredient Homemade Mint Pesto;
    • 4 Ingredient Low Carb Peanut Butter Cookies from Wholesome Yum.
    Clean Eating Meal Plan: Salmon Teriyaki
    Mint Pesto in a glass jar with some fresh mint and a serving spoon in the background

    Do you get a hankering for fresh corn cakes when they start to show up at the markets?

    Let me know in the comments what recipes you use for your fresh corn.

    Happy eating.

    Recipe

    4 ingredient corn cakes

    4 Ingredient Corn Cakes

    Whole Food Bellies
    This Corn Cakes recipe has quickly become one of our go-to snack and easy dinner recipes. They come together so quickly, use only 4 ingredients and fill up little bellies fast. Enjoy them as is, with some tomato ketchup or sour cream, or dress them up with some creme fraîche, chives and smoked salmon.
    4.28 from 75 votes
    Print Recipe Pin Recipe Save Recipe Saved Recipes!
    Prep Time 5 minutes mins
    Cook Time 12 minutes mins
    Total Time 17 minutes mins
    Course Snack
    Cuisine Anytime
    Servings 9 cakes
    Calories 33 kcal

    Clicking any equipment link above will earn me a small commission at no extra cost to you.

    Ingredients
      

    • 1 cup corn kernels either canned or cooked fresh corn
    • 1 egg (for vegan alternative: see notes)
    • ¼ cup whole wheat flour plus 2 tablespoons
    • ½ teaspoon baking powder
    • salt and pepper to taste
    Prevent your screen from going dark

    Instructions
     

    • In a large bowl, mix the corn kernels with the egg until the kernels are coated
      1 cup corn kernels, 1 egg
    • Using a sieve, slowly add in the flour and the baking powder to the corn mixture, and gently combine
      ¼ cup whole wheat flour, ½ teaspoon baking powder
    • Add salt and pepper to taste
      salt and pepper to taste
    • Heat some cooking oil of choice (I used avocado oil) in a large saucepan over medium heat. Once oil is hot, add a tablespoon of the mixture at a time. Cook for about 3 minutes on one side, or until it's browned, flip, and cook another 3 minutes, or until it's browned. Remove and repeat for all the other corn fritters (I can usually fit about 4-5 into each batch).
    • Serve immediately.

    Notes

    Serve
    These are best served right away, when they are hot. However, I have popped leftovers into the fridge for a day or two, and they have been just fine as little snacks.
    Vegan
    To make this recipe suitable for vegans, replace the egg with a chia egg. Mix 1 tablespoon of chia seeds with 3 tablespoon water, stir and allow to sit for about 5 minutes. Once jelly-like then use it in place of an egg.
    Trouble Shooting
    Batter too dry?
    If your eggs are on the smaller side you might end up with a batter that is a little dry.
    Just add some milk a tablespoon at a time to loosen the batter up and it should cook up just fine.
    Variations
    Add leftover veggies hanging out in the fridge, just remember to add another egg as well to make sure it all holds together:
    • grated and drained zucchini,
    • grated carrot,
    • a spare bit of onion,
    • grated potato or sweet potato,
    • leftover parsley or basil,
    • or even some peas.

    Nutrition

    Calories: 33kcalCarbohydrates: 5.8gProtein: 1.6gFat: 0.8gSaturated Fat: 0.2gCholesterol: 18mgSodium: 10mgFiber: 0.9gSugar: 0.6g
    Tried this recipe?Leave a comment HERE and let us know how it was!

    If you tried this recipe please comment and rate it.

    I love hearing your feedback and answering your questions! And if you make this please tag me on Instagram with @wholefoodbellies so I can share it <3

    You can find a full index of my recipes here.

    Don’t forget to follow Whole Food Bellies on Pinterest for more recipe inspiration!

    Or if Pinterest isn’t your style, bookmark this post!

    Let’s keep the conversation going- join my Facebook group! 

    Old photos of this recipe that you might have found over on pinterest, where they seem to be incredibly popular!?!

    4 Ingredient Corn Cakes
    4 Ingredient Corn Cakes
    4 Ingredient Corn Cakes
    « Date and Banana Oat Flour Waffles In The Blender
    Lemon and Garlic Air Fryer Broccoli »
    7.5K shares
    • Share
    • Email
    • Flipboard

    Whole Food Bellies is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

    Check out my Amazon store here.

    Reader Interactions

    Comments

    1. Jackie says

      May 17, 2023 at 9:24 am

      do I have to use whole wheat flour and can I use frozen corn.

      Reply
      • Donna says

        May 23, 2023 at 11:20 am

        You can use regular white flour if preferred, and frozen corn should work just fine, however I would thaw it first.

        Reply
    2. Sony Sherpa says

      October 14, 2022 at 11:46 pm

      This corn cake recipe is so awesome! I'll definitely make this on the weekend and add lion's mane mushroom powder for extra protein and health boost

      Reply
    3. Chris David says

      March 22, 2022 at 4:05 pm

      Its really a nice recipe and mouth watering.

      Reply
    4. Liz says

      March 12, 2022 at 1:32 am

      These corn cakes are so good! And I love that they're only 4 ingredients. So easy!

      Reply
    5. Sherry says

      March 12, 2022 at 1:14 am

      I made your corn cakes on my Blackstone Flat Top Griddle today and they turned out AMAZING!!I had some extra shredded butternut squash that I wanted to use so I added it to this recipe. My family ate all of them!!

      Reply
      • Donna says

        March 14, 2022 at 9:58 am

        Love the addition of the butternut squash, great way to use it up!

        Reply
    6. Jennifer says

      March 12, 2022 at 12:46 am

      You're right - these are quick, good, and tasty! Filling, too! Love ours with sour cream. Yum!

      Reply
    7. Dana says

      March 11, 2022 at 11:53 pm

      We really enjoyed these! They were simple and easy to make, one of our new favorite sides.

      Reply
    8. Mandy Applegate says

      March 11, 2022 at 9:40 pm

      I love how easy these corn cakes are AND so delicious!

      Reply
    9. Shelby says

      March 11, 2022 at 9:06 pm

      These came out great! We don’t have corn too often so my kids thought they were super cool.

      Reply
    10. CJ says

      August 17, 2019 at 4:40 am

      Made these today. They were pretty good. I did add some sugar to sweeten them up a bit. I think I will add a little jalapeno next time. Thank you!

      Reply
      • Donna says

        August 26, 2019 at 9:15 am

        Thanks for popping by CJ, I love the addition of the jalapeno (although I love adding jalapeno to everything!!)

        Reply
    11. Molly Kumar says

      June 25, 2019 at 11:09 pm

      These are so delicious and love that it's only 4 ingredients. Yummmm!

      Reply
    12. Lewis Johnson says

      March 19, 2019 at 3:06 am

      I'm making this tonight.

      Reply
      • Donna says

        March 20, 2019 at 7:50 am

        Yay, enjoy!

        Reply
    13. Haley says

      March 19, 2019 at 2:57 am

      I've never seen anything like this before. I need to try it.

      Reply
    14. Donna1 says

      December 03, 2015 at 8:25 pm

      Corn is definitely one of those ingredients you either love or hate!

      Reply
    15. Donna1 says

      December 03, 2015 at 10:30 am

      Haha, I like crab cakes too 🙂

      Reply
    16. Sarah says

      December 03, 2015 at 6:53 am

      I have never in my life seen these before. They look delicious and I'm going to dust off the ol pans to try them. Thanks.

      Reply
      • Donna1 says

        December 03, 2015 at 10:24 am

        I hope you enjoy Sarah, they are super easy 🙂

        Reply
    « Older Comments
    4.28 from 75 votes (61 ratings without comment)

    Leave a Comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    As an Amazon Associate, I earn from qualifying purchases.

    Hello and welcome, I'm Donna!

    I am so glad you are here!

    Since I have a part-time job, 3 little kids, and a love of good food (as do you I assume), I have learned how to get the most out of the kitchen in the smallest amount of time.

    Forget about hunting down weird ingredients and making trips to specialty shops.

    We are going to make the most of what is available at the store and farmer's markets all whilst enjoying some delicious meals the whole family (hopefully...if you have fussy eaters I guarantee nothing) will enjoy.

    Pop on that apron and let's get creative in the kitchen!

    More about me →

    New Recipes

    • How to freeze quinoa
    • Quick and easy chicken cashew stir fry served in a white bowl with steamed rice
    • almond butter coconut toast with chocolate drizzle
    • Bell pepper and chickpea tacos

    Summer Salads

    • Tomato and Nectarine Salad. A great little unique salad showcasing all of summers beautiful fresh flavors
    • Avocado Chicken Salad Recipe
    • Lightened Up Creamy Pasta Salad
    • Spinach Strawberry Pecan Salad

    Snacks

    • chia seeds sprinkled on top of the date smoothie
    • banana blueberry smoothie served in a tall glass with a blue and white straw
    • Layered smoothie served in 4 tall skinny glasses
    • Banana cinnamon roll smoothie

    Sweet Snacks

    • mini pumpkin muffins
    • Fruit and Nut Mix
    • grain free muffins
    • Coconut Oat Chia Squares

    Savory Snacks

    • Chia seeds sitting in a wooden spoon
    • A bowl of orange hummus served in a white bowl surrounded by chopped veggies
    • broccoli fritters
    • Lemon Beet Hummus served with crisp breads

    Footer

    ^ back to top

    About

    • Privacy Policy
    • Accessibility Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Media Kit

    Copyright © 2022 Whole Food Bellies

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.