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Caprese Corn Cakes

  • Yield: 8 1x



  • For Corn Cakes:
  • 2 cups fresh corn kernels
  • 1 cup flour
  • 1/2 cup cornmeal
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 tablespoon sugar
  • 2 eggs, lightly beaten
  • 1/4 cup buttermilk
  • 1/4 cup chopped basil
  • For Topping
  • 2 large tomatoes, chopped, and seeded
  • 2 tablespoons basil leaves, chopped
  • 2 teaspoons olive oil
  • 1 teaspoon white balsamic vinegar
  • Salt and pepper, to taste
  • 8 slices of fresh mozzarella cheese


  1. Preheat oven to 300ºF.
  2. Place corn to a large bowl. Add flour, cornmeal, baking powder, baking soda, sugar, basil,salt and pepper to taste. Add eggs and buttermilk and stir until just incorporated.
  3. Preheat a large skillet over medium heat. Add about 1 tablespoon oil.
  4. Using an ice cream scoop, scoop batter into heated skillet. Flatten each scoop. Cook 1 to 2 minutes per side, or until golden brown.
  5. Transfer to a cookie sheet in the warm oven and repeat with remaining batter. Keep corn cakes warm.
  6. Combine tomatoes, basil, olive oil, balsamic vinegar, and salt and pepper.
  7. Remove corn cake from oven. Top each with one slice of fresh mozzarella cheese and tomato mixture.
  8. Serve immediately.