Cheesy Corn Cakes

Cheesy Corn Cakes

These easy, cheesy corn cakes with sharp cheddar and scallions are the perfect whole grain appetizer, snack or base to hold more food! 
Course Appetizer
Cuisine American
Keyword corn cakes
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 8
Calories 76kcal
Author Marisa Moore, RDN


  • 1 - 1¼ cup boiling hot water
  • 1 cup self-rising yellow whole grain cornmeal
  • ¼ cup green onion , finely chopped
  • ½ cup shredded sharp cheddar
  • 1 tablespoon avocado oil


  • Preheat a griddle (cast iron is recommended) until hot. You can also use a large cast iron skillet.
  • In a mixing bowl, add the cornmeal then 1 cup of hot water. Mix until combined. Add the green onion and cheese. Stir until just combined. The batter will be a little thicker than pancake batter. For thinner corn cakes, add more water, a little at a time.
  • Add the coconut oil to the hot griddle. Brush or swirl it around to coat the pan.
  • Drop ¼ cup portions of the batter onto the griddle. Cook about 3 minutes per side, or until golden brown and the cheese is crisp. Serve immediately or reheat the next day in a toaster oven.


Calories: 76kcal