Corn and Cheese Cakes

Big savory pancakes packed with grains, vegetables, and cheese. The veggies stay moist and the grains give an interesting texture. Top with your favorite salsa.  Two of these makes a whole meal.



  • 1/2 cup chopped green onion
  • 1/3 cup finely chopped pepper – your choice of heat.  I used poblano, very mild
  • 1/2 cup corn, fresh or frozen (but fresh will be better)
  • 1/2 cup sharp cheddar cheese, grated
  • canola oil
  • salt
  • 3 eggs
  • 1 cup milk
  • 1 tsp baking powder
  • 3 tablespoons canola oil or melted butter
  • 1 cup whole wheat flour
  • 1 cup cooked grains – I used wild rice, but quinoa, brown rice, or barley would also be good
  • freshly ground black pepper

Heat a little canola oil and briefly saute the onion, pepper, and corn for a couple of minutes.  Don’t overcook – just cook enough so that they are softened.

In a blender, combine eggs, salt, milk, oil or melted butter, ground pepper, and flour.  Blend until uniform.

Stir in the sauteed veggies, cheese, and cooked grains.

Heat about 1 tablespoon of oil in a heavy frying pan or griddle.  Put enough batter on the pan to make big pancakes, about 5″ diameter, making sure to get some of the veggies and grain into each.

Flip when the edges are dry and the bottom is browned, in traditional pancake fashion, about three minutes on medium heat.

Brown the other side, then serve with a topping of your favorite salsa.

Serves 4-6 people.




1 thought on “Corn and Cheese Cakes

  1. Pingback: Veggie Burger #2: Corn and Cheese Cakes | gastilfamilycooking

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