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Parmesan Basil Corn Cakes

by Caren McSherry
To make this recipe, look at the -> Homemade Creamed Corn recipe.


  • 1/2 cup flour or rice flour
  • 1 large egg beaten
  • 1/2 cup grated Parmesan
  • 1/3 cup chopped fresh basil or chives
  • 1/2 teaspoon kosher salt
  • Ground pepper to taste


1. Place the cream corn in a bowl, add the flour, beaten egg, Parmesan, chive or basil and seasoning to taste.
2. Drop by tablespoons into a lightly oiled non stick pan that is on Medium high heat.
3. Cook about 3-4 minutes each side.
4. To ramp this up, top with a grilled scallop or sautéed prawn as an appetizer.
Makes 18 medium cakes.

Copyright (c) Caren McSherry 09/2019


Filed Under: corn, cake, appetizer
Parmesan Basil Corn Cakes

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