New England Corn Cakes

  • Yield 8 servings

These thick and crunchy cakes are terrific served with maple walnut butter.


Corn Cakes:
2 cups unbleached flour
2 cups cornmeal
1/2 cup sugar
1 teaspoon salt
2 cups milk
4 -- eggs
1/2 cup melted butter
-- Maple Walnut Butter (below)
Maple Walnut Butter:
1/2 cup butter, softened
1/2 cup pure maple syrup
1/3 cup chopped walnuts


  1. To prepare butter:  Combine the butter and maple syrup in a bowl and whip until smooth.  Stir in the walnuts.  Yields 1 1/3 cups.
  2. To prepare the corn cakes:  Sift the flour, cornmeal, sugar and salt into a bowl.  Blend the milk, eggs and butter in a small bowl.  Add to the dry ingredients and mix with a wooden spoon just until moistened.  Spoon onto a griddle and bake until golden brown.  Serve with Maple Walnut Butter.  Yield 8 servings.

Recipe reprinted with permission from The Junior League of Rhode Island’s A Tasteful Reflection of Historic Rhode Island (Providence, Rhode Island, 1995).




Get every new post delivered to your Inbox.

Join 262 other followers