Corn Cakes with Lemon Chive Crème Fraiche

Corn Cakes with Lemon Chive Crème Fraiche

Yield: Makes 12 cakes

You can make the cakes the night before and bake them off at 350 degrees before serving, until each cake is browned and heated through.


  • 2/3 cup yellow cornmeal
  • 3 tablespoons all-purpose flour
  • 1 teaspoon sugar
  • 1/8 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/2 cup buttermilk
  • 1 egg
  • 1 cup fresh corn kernels (about 2 ears)
  • 2 shallots, minced
  • 4oz crème fraiche
  • 3 tbsp chopped chives (plus more for garnish)
  • ½ lemon, juiced (about 1 tbsp)
  • ¼ tsp salt


  1. In a medium mixing bowl, stir together the cornmeal, flour, sugar, baking soda, and salt. In a separate bowl, whisk together the buttermilk and the egg. Add to the dry ingredients and whisk until just combined. Fold in the corn and shallots.
  2. Coat a large skillet with oil and set it over high heat. When the oil is sizzling (you can flick some water into the pan to test this), add a tablespoonful of batter to the pan and press flat with the bottom of the spoon to form a flat, round cake. Work in batches, making sure not to crowd the pan, and cook each cake for about a minute per side, until brown and crispy. Remove to a paper towel to drain, and repeat with the additional batter.
  3. In the meantime, combine the crème fraiche, chives, lemon, and salt in a small bowl.
  4. To serve, top each cake with a dollop of sauce and sprinkle with chives.

instagram  If you make this, share a photo and tag me @PhoebeLapine #feedmephoebe - I would love to see it!


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4 Responses to Corn Cakes with Lemon Chive Crème Fraiche

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  3. Brenda says:

    I am definitely going to try this recipe out. It won’t save to ziplist for some reason though. Some recipes save just fine, others don’t. Any ideas???

    • Hi Brenda – thanks for stopping by! I only started using ziplist this spring so older recipes won’t save there. So sorry about this. Hopefully you can find some that you like from more recent months! xo

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