I found the corn cakes a long time ago when I was in college, a girlfriend I had cooked and I loved it ! Since then, the recipe changed quite a bit but I in the kitchen always, to the delight of Gentleman who loves it !

It is true that these cakes are perfect for a quick lunch at home or at work, eaten cold or reheated if need be. And why not in the mini version for the aperitif ?!

Vivid cakes !!!

Corn cakes {gluten-free}

Ingredients (makes 7-8 pancakes)

  • 300 g of corn (or a box average)
  • 65 g of starch, but
  • 60 g of wholemeal rice flour
  • 1 c. c. of baking soda
  • 1 egg
  • 10 cl of milk
  • 1 small red onion
  • The heart of a celery
  • 1 tbsp of grape seed oil + a little more for cooking
  • 1 c. c. of caraway seeds
  • A pinch of pepper
  • Salt and pepper


In a bowl, beat together the egg, milk and oil. Then add the flour and the baking mix without working the dough too. Season with salt and pepper and then add the corn and the pepper.

Snip the onion and the celery finely and add to the dough.

Heat a little oil in a frying pan and drop small heaps of dough. Let cook for 3 minutes on each side. Proceed up the dough (you can keep them warm in the oven in the meantime).

Drain on absorbent paper before serving.

Written by Doc

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