Baked Corn Cakes with Carmelized Vidalia Onions

Baked Corn Cakes with Carmelized Vidalia Onions
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 224.3
  • Total Fat: 6.6 g
  • Cholesterol: 106.3 mg
  • Sodium: 86.0 mg
  • Total Carbs: 37.1 g
  • Dietary Fiber: 5.7 g
  • Protein: 9.2 g

View full nutritional breakdown of Baked Corn Cakes with Carmelized Vidalia Onions calories by ingredient
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Delicious and wholesome! We love having this in the summer time when there's so much fresh sweet corn! Delicious and wholesome! We love having this in the summer time when there's so much fresh sweet corn!
Number of Servings: 4


    Carmelized Vidalia Onions:

    2 tsp extra virgin olive oil
    2 Vidalia onions, thinly sliced
    2 tsp balsamic vinegar
    1 tsp Dijon mustard
    Salt and fresh ground paper to taste

    Baked Corn Cakes:

    4 ears of corn
    1 scallion, white part and 1 inch of greens, chopped
    2 large onions, lightly beaten
    2 tbsp whole wheat flour
    1/2 tsp salt


Carmelized Vidalia Onion:

1. Heat a large nonstick skillet over medium high heat. Add the oil and swirl to coat the bottom. Add the onions, and reduce the heat to medium. Saute, stirring often, until the onions soften, about 7 minutes. Reduce the heat to low, and continue to saute until the onions are so tender they seem to be melting, about 20 minutes. Add the balsamic vinegar and mustard, raise the heat to medium, and stir until the liquid evaporates, about 2 minutes.

2. Season with salt and pepper, transfer to a serving bowl, and let cool to room temperature. Serve.

Baked corn cakes:

1. Heat the oven to 375.

2. Bring a large pot of water to a boil. Add the corn and let the water return to a boil. Cover the pot, turn off the heat, and leave the corn for 8 to 10 minutes. (If you're using an electric stove, take the pot off the burner.) Transfer the corn to a plate to let it cool.

3. Let the corn cool, and scrape off the kernels. In a food processor or blender, combine the corn, scallion, eggs, flour and salt. Process or blend in short pulses until the corn in finely minced, taking care not to liquefy.

4. Drop the batter, 1/4 cup at a time, onto a nonstick baking sheet. Bake in the center of the oven until lightly browned on the edges, about 10 minutes. Turn the cakes with a spatula, and continue to bake until browned on the bottom, 4 to 6 minutes longer. Serve warmed topped with Carmelized Vidalia Onions. Sour cream can be added to taste (but isn't included in overall calories).

Number of Servings: 4

Recipe submitted by SparkPeople user REBECCAANN08.

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