Buttermilk Corn Cakes

There are few foods that say “Summer”  better than fresh corn-on-the-cob.  What to do with those extra ears that remain after your backyard barbecue?  Here is one suggestion we have for you.

buttermilk corn cakes

Buttermilk Corn Cakes


  • 1 tablespoon olive oil
  • 2 cups corn kernels, sheared from the cob
  • 1/4 cup finely chopped red or green sweet pepper
  • 1/4 cup seeded, finely chopped jalapeño pepper (optional)
  • 1/4 cup finely chopped scallions (optional)
  • 1/2 cup all-purpose flour
  • 1/2 cup yellow cornmeal
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 2 large eggs 


Heat the oil in a small skillet over medium heat. Add the corn, sweet pepper, and jalapeño. Cook for about 8-10 minutes, stirring occasionally. Remove from heat, and stir in the scallions. Set this mixture aside.

Combine the flour, cornmeal, baking powder, soda, and salt in a large bowl.

Whisk the buttermilk and eggs until smooth. Pour this buttermilk mixture into the flour mixture, and stir until just combined. Gently fold in the corn-pepper mixture.

Heat a small nonstick skillet coated with a little butter over medium heat. Spoon about 1/3 cup of the batter into the hot skillet. When the tops are covered with bubbles and the edges are browned, turn the pancakes. Cook about 30 seconds until well-browned. 

Serve warm.



Want more corn recipes? Find our collection on Summer Time Means CORN!

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Got Leftovers?  Here are more recipes for your leftovers from a B&M catered event.


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