Corn Cakes
Ingredients
Directions
Grate the corn from a dozen ears and scrape the cobs with the back of a knife.
Season the grated corn with salt and pepper.
Heat a little lard in a frying pan.
Drop the corn mixture into the pan in spoonfuls.
When the cakes are cooked on one side, turn them and fry until light brown.
Nutrition, whole recipe (rough)
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.
Explore the science
What each ingredient does
- Corn (in the method)
- Provides the bulk and starch that set when cooked and give the cakes their structure and sweetness.
- Lard (in the method)
- Fat that conducts heat into the cakes and helps the outside brown.
The step that matters
Turning the cakes. Turn them only after the first side has set and browned. As the starch in the corn cooks, the cakes firm up and hold together. Turning too early can tear them apart or leave them raw in the middle.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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