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4 ingredient corn cakes
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4.29 from 73 votes

4 Ingredient Corn Cakes

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.
Prep Time5 mins
Cook Time12 mins
Total Time17 mins
Course: Snack
Cuisine: Anytime
Servings: 9 cakes
Calories: 33kcal
Author: Whole Food Bellies


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


  • In a large bowl, mix the corn kernels with the egg until the kernels are coated
  • Using a sieve, slowly add in the flour and the baking powder to the corn mixture, and gently combine
  • Add 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.


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.
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.
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.
Don't forget to use 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.


Calories: 33kcal | Carbohydrates: 5.8g | Protein: 1.6g | Fat: 0.8g | Saturated Fat: 0.2g | Cholesterol: 18mg | Sodium: 10mg | Fiber: 0.9g | Sugar: 0.6g