corn fritters photo by Gavin Tapp
These corn cakes are awesome! We love Gullah-Geechee recipes, and this is one of my personal favorites. These corn cakes go well with just about anything, and I sometimes serve them with fish instead of serving traditional hushpuppies with my fried fish recipes. If the corn cakes cook up taller than you like, just add a little milk to the batter. If you want thicker batter, add more cornmeal.
Holle’s Gullah Geechee Fried Corn Cakes recipe
What you’ll need:
- 1 tablespoon butter
- ½ cup chopped onion
- ¼ cup diced bell pepper
- 1 tablespoon chopped celery, with some leaves
- ½ cup self rising flour
- ½ cup self-rising buttermilk cornmeal
- 2/3 cup buttermilk
- 1 beaten egg
- 1 cup fresh or frozen corn, cooked and drained
- 3 tablespoons sugar
- 1 teaspoon garlic salt
- 1 teaspoon black pepper
- 1 teaspoon ground red pepper
- cane syrup
Directions: In a small skillet, melt butter and sauté onion, bell pepper, and celery until just tender. Set aside.
In a large bowl, mix together flour and cornmeal. Slowly stir in buttermilk. Add egg and corn.
Stir in sugar, garlic salt, black pepper, and red pepper. Add the vegetables and melted butter and mix.
Drizzle a black iron skillet with oil – or use a nonstick pan – and heat over medium heat. When pan is hot, use a ladle to pour corn cake batter into pancake-size rounds. Cook until brown on one side. Flip and brown the other side.
Serve with a drizzling of cane syrup.