Corn Cakes
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![Preparation time]()
Prep time10 min![Cooking time]()
Cooking time40 min![Difficulty]()
DifficultyEasy
Ingredients
- 1 cup all-purpose flour
- 1 cup stone-ground cornmeal
- 1/3 cup sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 cup oat milk
- 1/4 cup, Country Crock Plant Butter with Olive Oil Stick, melted, plus additional for cooking
- 2 large eggs, separated
- 1 1/2 cups fresh corn kernels *
Nutritional Guidelines (per serving)
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Instructions
- In large bowl, combine flour, cornmeal, sugar, baking powder, and salt.
- In small bowl, whisk together oat milk, 1/4 cup Country Crock Plant Butter and egg yolks.
- Beat egg whites with electric mixer on medium speed until soft peaks form.
- Pour oat milk mixture into flour mixture and stir until just combined. Using a wire whisk, gently fold egg yolks into batter until incorporated. Gently stir in corn.
- Melt 1 tablespoon Plant Butter in large nonstick skillet or griddle over medium-high heat. Add batter by 1/4 cupfuls. Cook 2 minutes per side, until golden brown and cooked through. Repeat with remaining batter adding additional Plant Butter if needed.
*In place of fresh corn you can substitute thawed frozen corn.
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