Fresh Corn and Green Onion Johnny Cakes

May  8, 2011
0 Ratings
  • Serves 8
Author Notes

with spring here, and summer on it's way I can only take this time to utilize the seasons freshest produce...the main ingredient today being sweet shucked corn. Now when thinking of corn, the first image that pops into my mind automatically is the beautiful rows of corn fields along Texas highway 71 each time I travel from Austin to Houston. The rows are just breathtakingly abundant, with each row perfectly aligned. Sometimes I just want to pull over on the highway and play a game of hide-and-seek beneath the gigantic stalks swaying in the Texas breeze. It truly makes me appreciate my state of Texas just a little bit more. Now, I used to be a corn phobic, but that was until I discovered corn bread, my favorite chili utensil...and now these little corny cakes have become the object of my affection. I am in love with the idea of combining sweet corn, fresh chopped green onion, and tangy buttermilk all in one cake. Whoever came up with the idea is purely genius...maybe his name was Johnny (this is a job for Google).

If you don't have fresh corn feel free to use canned corn, or a 12 oz. bag frozen corn, defrosted! The recipe works just as well. —misschels

What You'll Need
  • 1 cup yellow cornmeal
  • 2 tablespoons almond flour
  • 1 tablespoon granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 1/4 cups low-fat buttermilk
  • 1/2 cup chopped fresh green onions
  • 1 large egg
  • 1 cup fresh corn
  1. Combine cornmeal and next 6 ingredients in a large bowl.
  2. Add buttermilk, green onions, and egg, stirring with a whisk until blended.
  3. Heat a nonstick griddle or large nonstick skillet over medium-high heat. Coat with cooking spray.
  4. Spoon batter by heaping tablespoons onto the hot pan (I actually used a tablespoon measure, I did 1 Tbs. for small cakes and 3 Tbs. for the larger cakes).
  5. Turn johnnycakes over when the edges begin to brown (about 2-3 minutes).
  6. Cook an addition 2-3 minutes or until lightly browned.
  7. Remove johnnycakes from the pan; cover and keep warm.

See what other Food52ers are saying.

  • Arglebargle
  • Rachelrum
  • This Little Piggy (Lisa)
    This Little Piggy (Lisa)
  • Sagegreen
  • misschels

7 Reviews

Arglebargle May 24, 2014
I've only made johnnycakes once before but...isn't the batter a little thin? Admittedly, I used "buttermilk" made from milk and lemon juice. Would that make a difference? Also, 1 12-oz bag of corn is WAAAY more than 1 cup of fresh corn.
misschels May 24, 2014
Colette...I'm not sure what you mean. My recipe says to use 1 c. of corn...where did you get the 12 oz. bag from? I use buttermilk and the johnny cakes always turn out semi-thick.
Arglebargle May 24, 2014
Up in the Authors Notes--it says "If you don't have fresh corn feel free to use canned corn, or a 12 oz. bag frozen corn, defrosted! The recipe works just as well." I used a cup. I guess I need to use real buttermilk for this. They were tasty though!
misschels May 24, 2014
Ohhhhhhhh, haha. I can totally see where what I said about using a 12 oz. bag might be a little misleading...I just meant using 1 c. of corn from that 12 oz. bag, might need to clarify that :) Definitely use real buttermilk :)
Rachelrum August 8, 2011
Thanks so much for posting this... I just used this recipe as the basis for the "bread" to a chorizo breakfast sandwich.

This L. August 2, 2011
This look delicious little fritters! Love the addition of almond meal.
Sagegreen July 31, 2011
I love Johnnycakes. They remind me of growing up in Rhode Island. Your recipe sounds wonderful with the almond meal, buttermilk, corn and green onions.